Hey guys! So… its been a while. It’s been a crazy busy few months since we last spoke; I do wish I’d managed to keep up my regular blogging over my third year of uni but unfortunately it just had to fall to the bottom of the priorities list. People tell you Physics degrees are difficult but dear Lord, no one tells you quite how difficult. It’s been an exhausting few months, both with uni work and other things going on.
I’ve decided to give the blogging a break for a while until I have a few more free hours to spare, so I’m afraid this will be the end of A Little Mad Smith, at least for now. Hopefully, eventually I’ll find my way back to blogging, but unfortunately now just isn’t the time.
So, it’s with great sadness that I write this last farewell post for you all, but with hope that it won’t be my last blog post ever. I thought today I’d finally upload my sugar cookie recipe seeing as I’ve been meaning to for almost five months now (!!!). My mum’s friend grew up in America and gave me this recipe over Summer; she makes THE BEST sugar cookies, and when recreating her recipe on my own it’s safe to say I wasn’t disappointed. I managed to find time to make a few of these yummy treats before Christmas and they seemed to go down very well with my family and friends. Despite half of me wanting to completely cover these cookies in icing and sprinkles, I actually really love the taste of plain sugar cookies and showed great self-restraint when decorating.
These are ridiculously easy to make and you aren’t required to chill your dough, that’s a win-win in my book. Find the recipe below.
- 1 pack (225g) salted butter (softened)
- 1 cup granulated sugar
- 1 egg
- 3 cups self-raising flour
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- Preheat oven to 180 degrees celsius. Sprinkle flour evenly on two baking trays.
- Cream butter and sugar together. Add in the egg and the extracts.
- Sieve in the flour. Combine well to form a soft dough.
- On a floured surface, roll out the dough to about 1/2 cm thick. Cut out shapes using cookie cutters of your choice and place carefully on the floured baking trays. Bake cookies in the oven for 7-8 minutes or until they begin to go a golden brown colour.
- Immediately remove cookies from the baking tray and place on a cooling rack to cool. Decorate as desired.
Ta da! See, told you they were super easy. I was actually amazed this recipe turned out so well on my first attempt back in summer, since my cookie recipes usually require some practice. These, however, turned out brilliantly first time, and I’ve been making them pretty frequently ever since!
So, that’s it from me I’m afraid guys. I’m busy as ever and plan on spending the rest of my afternoon getting sorted for a mini break with Jason- we fly tonight. After that it’s back to work as I return to uni for my second term of third year, something that I can’t say I’m looking forward to very much. If you fancy keeping up with my life and seeing what I get up to, feel free to follow my instagram @alittlemadsmith.
And lastly, a massive thank you to all my readers, followers and friends who’ve been following this blog since the beginning, it’s been my pleasure.
Best of luck to you all in 2019 and into the future,
All my love,