| LIL' POKES PAGE |
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| Hey boys n' girls, this is a page just fer all you lil' pokes! You can print it out for some fun learning and activities to keep ya'll busy! And you can click here for one of our Kids Fun Pages! Well, have a great Christmas, and we want all you little folks to practice these... Please LISTEN TO YOUR PARENTS and BE NICE to all your schoolmates... |
| Calico was developed in 1881 during the largest silver strike in California. Located at the side of towering King Mountain, the town was named for the variety of colors in the mountain that were "as purty as a gal's calico skirt." Calico boomed during 1881-1896; but the end came to the silver rush in 1896 and by 1904 Calico had become a ghost town. |
| Learn about Calico Ghost Town, California |
| RUDOLPH THE RED- NOSED REINDEER |
| Color Me and Make Me a Bookmark! |
MERRY CHRISTMAS!
A simple sugar cookie recipe with a tender, flaky texture and a buttery taste. Yum!
Makes about 24
1 cup butter, softened
1 cup granulated sugar
1 large egg
1-1/2 teaspoons vanilla
3 cups all-purpose flour
1-1/4 teaspoons baking powder
Beat together butter and sugar until light and fluffy. Add egg and vanilla, mix until just
combined. Add flour and baking powder in intervals. Dough will seem as if doesn't have
enough moisture but continue to mix with mixer until combined (it will come together when
chilled). Divide the dough into four equal parts, shape into four disks, wrap with plastic
wrap and refrigerate about an hour or until firm. Preheat oven to 375 F. Lightly grease
baking sheets or line with parchment paper or a non-stick baking mat. Roll out dough
between 2 sheets of waxed paper, about 1/4 inch thick for crispier cookies and 1/3 inch
thick for softer cookies. Cut out shapes with cookie cutters and place on prepared baking
sheets. Bake for 7-8 minutes or until edges just start to turn a golden color. For softer
cookies, do not allow the cookies to take on color. Remove from oven, let cool for one
minute and then transfer to wire rack. Allow cookie sheet to cool thoroughly before placing
uncooked dough on it. Decorate cookies with Royal Icing or Buttercream Frosting and
sprinkles.
Can be stored in freezer undecorated for 2 months. Dough also freezes well.
Note: Yield varies greatly depending on how thin you roll out the dough and how large your
cookie cutters are, but an overall guideline is 24 cookies.
Makes about 24
1 cup butter, softened
1 cup granulated sugar
1 large egg
1-1/2 teaspoons vanilla
3 cups all-purpose flour
1-1/4 teaspoons baking powder
Beat together butter and sugar until light and fluffy. Add egg and vanilla, mix until just
combined. Add flour and baking powder in intervals. Dough will seem as if doesn't have
enough moisture but continue to mix with mixer until combined (it will come together when
chilled). Divide the dough into four equal parts, shape into four disks, wrap with plastic
wrap and refrigerate about an hour or until firm. Preheat oven to 375 F. Lightly grease
baking sheets or line with parchment paper or a non-stick baking mat. Roll out dough
between 2 sheets of waxed paper, about 1/4 inch thick for crispier cookies and 1/3 inch
thick for softer cookies. Cut out shapes with cookie cutters and place on prepared baking
sheets. Bake for 7-8 minutes or until edges just start to turn a golden color. For softer
cookies, do not allow the cookies to take on color. Remove from oven, let cool for one
minute and then transfer to wire rack. Allow cookie sheet to cool thoroughly before placing
uncooked dough on it. Decorate cookies with Royal Icing or Buttercream Frosting and
sprinkles.
Can be stored in freezer undecorated for 2 months. Dough also freezes well.
Note: Yield varies greatly depending on how thin you roll out the dough and how large your
cookie cutters are, but an overall guideline is 24 cookies.
| Santa Claus is comin' to town! |