School has started in the Heart of Oklahoma.

Crosswalks and neighborhood streets will be filled with children walking and bicycling to school.

The message is simple: Mortorists - Put down the phone, stay alert and watch out for these precious, vulnerable children.

***

Happy birthday to James Gamble, Sammy Colwell, Peggy Underwood, Bobbie Calvert, Aubrie Sewell, Lee “Fish” Cook, Whitney Johnson Watkins, Christy Powell, Haydin Buterbaugh, Rhonda Ingram-Harper, Brittany Mayes, Amanda Powell, Fran Ray, Terry Ellis and Hoss Frasier.

***

The Purcell Public Library will present “Creativity Unleashed: Cozy Watercoloring” Wednesday, August 26, from 3:15-4:30 p.m. in the meeting room of the library.

We all have an inner artist. Join us in discovering the endless possibilities of your creativity.

You will be guided through this program exploring watercoloring on cozy pages or your own creative design to produce your own work of art.

This program is designed for children 5-11 and teens 12-17.

Supplies will be provided and registration is required.

For more information call 405-527-5546.

***

The 2026 Heart of Oklahoma Football preview magazine is in this issiue of The Purcell Register, featuring Purcell, Washington, Wayne and Lexington football teams.

There are pictures, previews and up-coming game information, each team’s 2026 schedule and more.

Make sure you plan to pick up a copy of The Register on August 27 as your team kicks off the 2026 football season!

***

The Purcell Register will be closed on Monday, September 7, in observance of Labor Day.

The office will be open at 8 a.m. Tuesday and regular deadlines of 11 a.m. will apply.

***

Here’s a recipe for a really sweet treat!

Copycat Crumbl Sugar Cookies

For the Sugar Cookies:

1 cup salted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

3 cups all-purpose flour

2 teaspoons baking powder

For the Frosting:

1/2 cup salted butter, softened

3 cups powdered sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1-3 tablespoons milk or heavy cream

Pink gel food coloring

Preheat oven to 350° and line two baking sheets with parchment paper.

In a large mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.

Scrape down the sides of the bowl, then add the eggs, vanilla extract, and almond extract. Mix on low speed until fully incorporated.

Add the flour and baking powder and gradually mix on low speed until a soft dough forms.

Portion the dough into 1/4 cup scoops. Roll them into balls and arrange them on the cookie sheets with 3 inches between them.

Flatten the cookie dough with the bottom of a drinking glass or measuring cup until each cookie is about 1/2 inch thick.

Bake for 9–11 minutes, or until the edges are set and the centers have puffed up a bit. The tops should no longer appear glossy.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

In a medium bowl, beat the softened butter with a hand mixer until smooth and creamy. Scrape the bottom and sides of the bowl and gradually add the powdered sugar, mixing on low speed until combined.

Stir in the almond extract, vanilla extract, and 1 tablespoon of heavy cream. Increase the speed to medium-high and beat until the frosting is light and fluffy. If needed, add additional cream, 1 teaspoon at a time, to reach your desired consistency. Mix in the pink gel food coloring, a little at a time, until the frosting is evenly colored.

Once the cookies are completely cooled, spread a generous layer of frosting on each cookie. Chill the frosted cookies until the frosting is set.