// Hello Friends -

Fridays come and go, balloons pop, rainbows don't always appear after a rainstorm, and Mondays can seem like a bad ending from a good movie. However, there is something that we can count on to make our Monday happy. Doused on a cake, bedazzled on ice cream or slathered on top of a cookie these little darlings are better than an any TGIF.

Beautiful, tiny, sweet, little sprinkles.

They say life is good. Life is fun. Let's celebrate even on a Monday!

Smitten Kitchen has a fantastic Confetti Cookie recipe. The Piñata Cookie directions below were inspired and barely adapted from their flaky, buttery and sweet gem of a recipe. These piñata delights are bursting with rainbow fun and are bound to make Mondays a little more tolerable.

Piñata Cookies

3 cups (375 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter softened at room temp
1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese softened at room temp
1 1/4 cups (250 grams) granulated sugar
1 large egg
2 teaspoons vanilla extract
11/4 cup Wilton sprinkles rainbow sparkling sugar & Wilton sprinkles white sparkling sugar mixed

Step 1: Heat oven to 375 degrees. Line two baking large sheets with parchment paper.

Step 2: Place flour, baking powder, baking soda and salt in a medium bowl, combine and set aside. In a stand-up mixer, cream butter and cream cheese for 3 minutes until fluffy. Add the sugar and blend for 3 more minutes. Add egg and vanilla and mix until combined.

Step 3: Add flour mixture to wet mixture and beat just until flour disappears. This dough might feel too soft to roll into balls. Let the dough chill in the refrigerator for approximately 10 minutes.

Step 4: Scoop balls of dough slightly smaller than golf ball size and roll them briefly in the palms of your hands. Drop them in a bowl of sprinkles and roll to coat evenly.

Step 5: Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2-inch tall. Bake for 9 to 10 minutes until they are lightly golden underneath. Remove from oven and let the cookies set on the baking sheet for a few minutes before transferring to a cooling rack. Repeat with remaining cookie dough.