Today marks the first birthday of my best friend Tibby’s rainbow baby! It is wild to think that a year has gone by so quickly, and it is definitely a different experience watching a friend’s child grow. As quickly as time has flown with my little one, not seeing P everyday definitely makes the developments go by in a blink. One minute she’s a newborn, the next she’s a wild child walking around like a boss!

I remember living this day a year ago. The anticipation, the worry, and the sweet excitement when that little Squish (stubborn like her mother with two days of labor) entered the world! Not only was a child born, but a best friend too. When we got the invite to the hospital (because you WAIT to be invited, you don’t invite yourself) we packed up our own Little Love. With a special outfit on and a gift in hand, we were ready to introduce this future generation on BFFs.

On the weekend we celebrated P’s birthday. Tibby decided on a rainbow theme for her rainbow baby. It was beautiful! She made a wonderful rainbow cake, and decorated in colors as vibrant as her. Tibby asked me to make some macarons for the party, and then informed me of a nut allergy. Well, that kind of eliminated the macarons since they are almond based, so I decided to make up some macaWRONGS!

I started with my absolute favorite sugar cookie recipe–honestly, with Halloween parties and Christmas parties on the horizon, you are going to want to save this one. It is easy, makes a ton of cookies, and is oh so tasty! Next, I added a filling and sprinkles to create the illusion of a macaron, and I am THRILLED with how they turned out!

Ingredients

1 1/2 cup softened butter

2 cups white sugar

4 eggs

1 tsp vanilla

5 cups all purpose flour

2 tsps baking powder

1 tsp salt

Filling

1/4 cup softened butter

2 cups icing sugar

1 tbsp vanilla

2 tbsp milk

Rainbow Sprinkles

Directions

In a large mixer with a paddle, cream together butter and sugar. Add in eggs one at a time and vanilla. Slowly add in dry ingredients until well mixed.

                     

Wrap all dough in plastic wrap and chill for a minimum of 2 hours. I usually chill over night as I like my kiddo to help with the steps, and it gets to be a bit much to do all in one day.

Once chilled, I separated out the dough and added coloring. Though I always prefer gel food coloring, I used liquid today as it was what I had available.

Preheat oven to 350 degrees.

Pull apart into smaller balls and combine all dough.

This will give you that really beautiful jeweled swirl.

Coat counter in a layer of flour to prevent dough from sticking. Roll out dough to roughly 1/4 inch thick. Using a circular cutter (I found a shot glass was the perfect size for this) begin cutting out dough.

When placing it on a prepped baking sheet, your spacing can be pretty close as the cookies should not expand much; however, if your dough is beginning to feel too soft and warm, consider rechilling it to ensure the shapes are kept.

Bake for 6 – 8 minutes.

Use this opportunity to mix the filling. Begin by creaming the butter with the vanilla and milk. Slowly add in icing sugar and mix until smooth.

Once cooled, begin matching cookies. Add a dollop of icing to the center of one cookie and smoosh together. Roll the edges in sprinkles.

Serve and enjoy!