4 Your Mind
December 2015 Newsletter
Merry Christmas And A Happy New Year!
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!
SheKnows - Homeschool Craft Ideas
Our Journey Westward - Christmas School
A2Z Homeschooling - Christmas Lesson Ideas
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
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.
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!
Consignment Closed For 2015!
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