Summer is my baby. She is just four years old. My 4-year old baby lost her first tooth Friday night. I could not decide if I should laugh or cry.
So, I chose to see the unicorns and rainbows, and I cheered her on. That is what moms do. We celebrate the big and the little things in life.
Of course we celebrated. My girl has been wanting to lose a tooth for at least a year because she has seen the boys lose their teeth.
And, she knows that losing a tooth means one thing. The tooth fairy comes to see you.
Nonna made her a beautiful tooth fairy pillow. It arrived one day too late, but we will have it for the next tooth.
After we took a million pictures, sent some texts, and made some phone calls, we celebrated. Luckily, I already had these cookies chilling in the refrigerator. I admit, I did not let them chill the full 24-hours. I could not do that on this special night. We had some celebrating to do.
I originally tested these cookies in a gluten-free version last July when we were still gluten and dairy free. Gluten Free Girl modified the recipe to make it gluten free. The cookies turned out beautiful and perfect.
Now that we eat gluten and dairy again, I knew when I saw Tidy Mom’s post about these same cookies, only in their original form, that I had to make them. I admit, I had planned to bake them on Saturday. And, I am sure that they are even better (although I cannot even wrap my brain around them being better) if they are refrigerated for at least 24 hours. Trust me, you need to make these cookies today. And, if you do not believe me, see what Tidy Mom, Two Peas & Their Pod, I Am Baker, and How Sweet It Is have to say about them. Yes, these cookies are really that good.
I shared this recipe at Anything Goes, Skip to My Lou, Mrs. Happy Homemaker, Make Ahead Meals, Delightfully Dowling, Everyday Mom’s Meals, A Well-Seasoned Life, I Should Be Mopping the Floor, Serendipity and Spice, The Sweet Spot, A Southern Fairytale, Six Sister’s Stuff and Add a Pinch.