4 Your Mind

December 2015 Newsletter

Merry Christmas And A Happy New Year!

The year of 2015 is quickly coming to a close and soon we will begin the promising year of 2016! We wish to say thank you to those whom we were blessed to serve this year and invite those whom we have yet to meet to come out and see us in 2016! It is our hope to bring you much to look forward to and give any support we are able as you conclude this school year in the spring and begin the next in the fall.


In the meantime we have provided links to some useful and inspirational material to enhance your holiday season homeschooling. We hope you enjoy!


May the new year bring you all abundant blessings and wonderful memories to cherish.


Have a very Merry Christmas and a most memorable New Year!


Warmly,

The Pierce Family - 4 Your Mind

Holiday Homeschooling!

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Stained Glass Cookies

INGREDIENTS

  • 3 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 4 large egg yolks
  • 1 tablespoon pure vanilla extract
  • Very finely crushed hard candy, such as Jolly Rancher, in various colors (1 cup total)

DIRECTIONS

  1. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg yolks and vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes.

  2. Preheat oven to 350 degrees, with racks in upper and lower thirds. Working with 1 disk at a time, roll out dough between floured parchment paper to 1/8-inch thickness. Stack dough in parchment on a baking sheet; refrigerate until firm, 30 minutes. With a 2 1/2-inch Christmas-ball-shaped cutter, cut out dough (reroll scraps, if desired). Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch star cutter, cut out dough in center of each cookie. Bake until cookies are pale but set, 8 to 10 minutes, rotating sheets halfway through. Remove sheets from oven; fill cutouts with crushed candy. Bake until cookies begin to brown at edges and candy is melted, 3 minutes. Let cool completely on sheets on wire racks.

COOK'S NOTES

Quick Tip: To crush the hard candy, seal in a zip-top bag and pound with a meat mallet or small skillet. <p>Disks of dough can be refrigerated overnight or frozen, up to 1 month, and thawed in the refrigerator. Let sit at room temperature until soft enough to roll. Cookies can be stored in airtight containers, up to 1 week.


Recipe Credit: Martha Stewart

We Are Closed For The Month Of December!

This month we are closed to enjoy the holiday season with our family and friends. We will be back after January 4th for your shopping convenience! If you have an order to collect you can contact us to make arrangements.
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Consignment Closed For 2015!

Consignment intake is on hold until January 14th, 2016. Contact us after January 4th, 2016 to arrange your new year consignment appointments, we look forward to serving you!