This art journal page evolved over a couple of happy hours crafting in my studio, listening to Christmas songs. The focal point is a Christmas card from my vintage card collection. The card was sent from a father in Italy to his daughter in New Zealand during the Second World War. During a time that was so fraught with heartbreak, with many families being separated from their loved ones, it must have been so special for that little girl to receive a Christmas card from her father from all those miles away across the ocean, and to know that he was all right. It makes me feel blessed to be surrounded by all my family at Christmas time.
To make the page, I painted and stencilled a background, then layered the card with Christmas sheet music, festive papers, fabric, lace and ribbon, finally adding a few little embellishments.
I love doing Christmas baking – homemade mince pies, Christmas cake, and Christmas cookies are enjoyed by all at this time of the year. This is my great-grandmother’s shortbread recipe. I add spices, orange zest, and cranberries at Christmas time to give it a festive touch.
Christmas Cranberry Shortbread
225g butter or non-dairy spread
125g icing sugar
zest of 1 orange
½ cup cranberries
1 teaspoon mixed spice
Cream the butter and icing sugar. Stir in the orange zest and cranberries. Add sifted flour, cornflour, and spice and mix. Knead well. Roll out the dough ¼ inch to ½ inch thick. Cut into shapes. Prick with a fork to stop the dough from rising. (I forgot to do this, but they still turned out nice.) Bake at 160° C for 30 minutes. (I cook on fan bake so that the bottoms of the shortbread don’t burn.) Cool on a wire rack. Enjoy!
From our place to yours, Merry Christmas!