Merry Christmas! This could be our last New Stuff email of the year, so we would like to wish all of you a Merry Christmas and a Happy New Year. There are a few events we wanted to remind you of.
The last Friday Night Fusing Clinic of 2006 is tonight at 7:00pm. The topic is using Uroboros's Rod Pod to make your own murrini and millifiore. Tomorrow is our Christmas Customer Party, all day from 9:30am to 4:30pm. There will be many treats and goodies for you to partake in. We will be offering several special "One Day Only Sale Specials", so drop in to check them out. The "Jack" beveled Snowman bevel cluster is now back in stock, and sale priced at $7.95 each, they are very popular again this season. We have a stack 10" high of them!
At 12:00pm, we will be holding a demo of the brand new Morton Circle Border System. If you every have had to cut out a series of pieces of glass to make a border around your stained glass circular panel, this is the system for you. There will be a draw at the end of the demo, so somebody will be going home with their own! The System's regular price is $119.95, but the Christmas Sale price is $95.95 It does require a computer for figuring out the calculations of the pieces when cutting.
Many of our Winter and Spring classes are almost full, so if there was a course you wanted to take, contact us soon to avoid disappointment. There are only 3 spots left in our March 2007 Patty Gray workshop. Painting 101 and the February Fusing 101 class only have 1 spot left in them as well. The Tuesday Beginner class in January is full.
And finally, here is a recipe for Stained Glass Shortbread cookies. Enjoy!
Using electric mixer, beat butter until very creamy. Gradually beat in sugar, beating until very light and fluffy. Beat in vanilla.
In separate bowl, combine flour, cornstarch and salt. In four additions, using a wooden spoon, stir flour mixture into butter mixture, stirring well between each addition. Transfer dough to floured surface, knead gently for 3 minutes until shortbread holds together well. Divide into 3 balls. Wrap each ball with plastic wrap; flatten into discs and refidgerate for 1 hour.
Remove plastic wrap from one piece of dough. Flour work surface well and knead dough lightly for 30 seconds. Re-flour surface and top of dough. Roll out dough until 1/4" (5mm) thick, constantly rotating to make sure it's not sticking to the surface and lightly dusting the top of the dough with flour. Cut out shapes, using a cookie cutter.
Using small pastry tips, cookie cutters, tips of drinking straws or hors d'oeuvres cutters, cut out small holes or shapes in cookies. Transfer to parchment-paper lined cookie sheets. Chill for 30 minutes or up to 8 hours. Bake for 5 minutes in pre-heated 325F (160C) oven.
Meanwhile, crush hard candies, keeping colours separate. Spoon candy lightly into prepared holes. Bake for 10 to 15 minutes or until dough is firm, underside is golden and candy is melted. Cool on pan on racks.
To use these as ornaments or as part of a garland, cut out hole in top of cookie - before baking - using drinking straw. Upon removal from oven, make sure hole is large enough to draw string though. Let cool completely before hanging.
Makes 4.5 dozen cookies.
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