*Read to the children in your life every day. You are giving them a gift that will last a lifetime!
The Book of Shadow Boxes, A Story of the ABC’s Written and Illustrated by: Laura L. Seeley
Ages: Preschool through First Grade
What a book of surprises! Each letter of the alphabet has a poem of its own with pictures displayed in the shadow box. There are many additional items with the letter on each page that supports vocabulary development. The vibrant illustrations and musical verses delight and reinforce the child’s letter recognition as well as letter sounds. The author provides a guide to each shadow box at the end of the book.
Tips for Reading:
- After reading the book, go back and ask the child to locate the colorful creatures and objects drawn in the shadow boxes. This will support vocabulary development.
- For extra practice of letter recognition, use ABC cards to review with the child. (Cards can be found in most local stores as well as on-line.)
- Use the text to reinforce letter-sound recognition. Ask the child to identify the beginning sound for each letter as you point to it.
- Make an “ABC” book with the child by drawing pictures or cutting pictures out of a magazine, grocery flier, etc.
Additional Books:
- Eating the Alphabet Fruits and Vegetables from A to Z By: Lois Ehlert
- G is for Goat By: Patricia Polacco
- Chicka Chicka Boom Boom By: Bill Martin Jr. and John Archambault Illustrated by: Lois Ehlert
- A My Name is Alice By: Jane Bayer Illustrated by: Steven Kellogg
- Into the A, B, Sea By: Deborah Lee Rose Illustrated by: Steve Jenkins
*All of the books listed can be found on Amazon and most can be found at your local bookstore and/or library.
Cooking Time:
Sugar Cookies
This recipe is a winner! Not only are these cookies fun to make, they are delicious to eat. With the availability of a wide range of cookie cutters, these cookies can be a hit anytime of the year. We used letter cookie cutters to reinforce letter recognition. Children can help add ingredients, crack the eggs, cut out the cookies, and sprinkle on the sugar after they are dipped in the glaze.
2/3 cup softened butter 2 tablespoons milk
2/3 cup shortening (Crisco) 4 cups flour
1 1/2 cups sugar 3 teaspoons baking powder
2 teaspoons vanilla 1/2 teaspoon salt
2 eggs
- Using a mixer, cream butter, shortening, sugar and vanilla. (3 to 5 minutes)
- Add eggs and mix well.
- Add milk and mix well.
- Whisk together the flour, baking powder and salt.
- Add flour mixture to the creamed mixture a little at a time.
- Remove from the mixer and do a final stir with a spoon to make sure all of the flour mixture is incorporated.
- Divide the dough into 4 parts. Form each into a ball and flatten.
- Wrap each piece of dough in plastic wrap.
- Refrigerate for at least 1 hour.
- While the dough is chilling, preheat oven to 375 degrees and prepare baking sheets with parchment paper.
- Place the dough on a lightly floured board or counter.
- Using a rolling pin, roll to 1/4th to 1/8th inch thickness.
- Use desired cookie cutter to form shapes.
- Place 2 inches apart on lined cookie sheet.
- Bake for 8 to 10 minutes or until lightly brown around the edges. (Do not over bake.)
- Place cookie sheets on wire rack to cool for 5 minutes.
- Remove cookies from cookie sheet and place on rack to complete the cooling process.
- Cookies must be completely cooled before dipping in the glaze.
Vanilla Glaze
3/4 cup milk
3 tablespoons butter
1 teaspoon vanilla
1/4 teaspoon salt
6 cups confectioner’s sugar
Colored sugars to top each cookie. (Get sugars that come in containers with a sprinkle top.)
- Place milk and butter in a large bowl.
- Microwave on high for 1 to 1 1/2 minutes or until butter is melted.
- Remove from the microwave and add the vanilla and salt.
- Using a whisk, add the confectioner’s sugar, 2 cups at a time.
- Whisk briskly after each sugar addition.
- Whisk until no lumps are visible.
- Immediately, take a cooled cookie and dip it top side down into the glaze. ( Yes, this is messy!)
- Place dipped cookie back on the rack to dry. (Put waxed paper under the racks to catch the excess glaze.)
- Sprinkle colored sugars to the top of glazed cookies right away. The glaze dries very quickly. (Children can add the sugar.)
- Let glazed cookies dry for at least an hour before packing.
Makes 3 1/2 to 4 dozen cookies, depending on the size of your cookie cutters.
*Cookie cutters are made by Wilton and were purchased from Amazon.
