Quilt blocks on upcoming show

Information on preventing bullying, cookie dough gifts and quilt blocks will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday.

Sheryl Borden

Sheryl Borden

Author Peter Goodman has written a children’s book about bullying, and says that a large percentage of bullying takes place in and around the school building. He will explain why his curriculum is so effective in the school system. His business is DreamBIG in Washington, D.C.

Cookbook authors Kimberly Reiner and Jenna Sanz-Agero will show how to make a basic cookie dough recipe and create a Slice ‘n Bake gift log with parchment paper and decorations and small baking related items. Their cookbook is titled “Sugar Sugar.” They are from Tarzana, Calif.

Cheryl Phillips will show her version of quilt blocks for the popular Drunkard’s Path pattern. Using triangles instead of squares, and twisting and turning and alternative fabric colors allows for many new designs. Her business is Phillips Fiber Art in Delta, Colo.

Information on making a beaded bracelet and machine embroidery will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Beading is featured on garments, handbags and craft items. Authors and designers Liz Gourley and her sister Ellen Talbott will show how to make a daisy chain bracelet that is stylish and is a one-of-a-kind design. Gourley lives in Ventura Calif., and Talbott is from El Cajon, Calf.

Artist and embroidery digitizer Laura Waterfield will explain that molas are made only in the San Blas Islands off the coast of Panana. She’ll show how to use machine embroidery techniques to revitalize this old fabric art concept. Her company is Laura’s Sewing Studio in Tomball, Texas.

Princess cutout cookies

• 2 1/2 cups all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking powder

• 2 large eggs

• 1 teaspoon salt

• 1 teaspoon vanilla extract

• 1/2 cup (1 stick) butter, at room temperature

• 1 batch Princess Cutout Cookie Frosting (recipe follows)

• 1/4 cup vegetable shortening

• Sprinkles or other decorations

In a small bowl, whisk together the flour, baking powder and salt. Set aside.

Place the butter, shortening and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy. Reduce the speed to low and add the eggs, one at a time. Add the vanilla. Add the flour mixture, a little at a time, and blend until smooth. Form the dough into a ball and cover tightly with plastic wrap. Chill in the refrigerator for at least 1 hour.

Preheat the oven to 400° F. Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll out to about a 1/8-inch thickness. Cut with a cookie cutter dusted with flour to prevent sticking. Use a spatula to transfer the cookies to ungreased baking sheets (or line baking sheets with parchment paper if you prefer).

Bake for 6 to 7 minutes, until the cookies set. Remove from the oven and cool for 1 minute. Transfer to a wire rack to let cool completely.

Frost and decorate with sprinkles.

Makes about 4 dozen cookies.

Princess cutout cookie frosting

• 2 cups confectioners’ sugar

• 1/4 cup whole milk, plus more as needed

• 1/4 tsp. vanilla or almond extract

Food coloring (optional)

Place the confectioners’ sugar in a large bowl. Slowly whisk in the milk until the frosting reaches your desired consistency (we like it relatively thick.) Add the extract and mix well. If you want colored frosting, add food coloring 1 drop at a time to get your preferred color.

We separate the frosting into three bowls and use different food coloring in each to make these cookies more festive. We also use a small pastry brush to glaze the cookies.

Let the first layer dry, and then add another for stronger color.

Sugar mamas tips

When baking, do not wait for the cookies to brown or they will be overdone. Silver dragees are now illegal in many states. Get a similar look by using Wilton Pearlized Sprinkles.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.

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