Bake a batch of thin round sugar cookies. I used my recipe here. I made 1/2 a batch and used 3 thin cookies to stack into one confetti cookie, I was able to get about 6-7 stacked cookies.

For 1/3 of the cookies use a small bottle cap to punch a whole in the center. These will be the cookies you fill with sprinkles in the center.

Using a larger circle cookie cutter, cut out circles from rolled sugar dough.

Then with a smaller cookie cutter, cut out the middle of a couple of the circles.

Bake according to sugar cookie directions.

After they are completely cooled, ice the top cookie. I used a mixture of powdered sugar and a little bit of milk for the white icing.

The red icing is Wilton Sparkle Gel piped around the edges. You can add the red piping before or after you ice the cookie.

To make the compartment to store the sprinkles, you will need to stack three cookies so the cookie with a hole in it is in the middle.

Use the icing to connect the cookies.

You will need to let the icing completely harden before writing on the clock numbers. I let mine sit overnight before I attempted the writing. I used Charm City Cakes Food Color Brush Set but you could use any food color pens. I found mine at Michaels.

Once cookies are completely cooled, spread 1/3 of the cookies with a thin layer of cookie icing. Optional: you can also draw a circle outline with colored frosting but I preferred the look without.

Add decorative sprinkles, I used sparkling gold sprinkles for New Years!

Use icing or melted chocolate as "glue" on the top of the unfrosted cookie, stack the cookie with a hole in the center on top.

Fill that cookie with star sprinkles and add more chocolate/icing "glue" then top with frosted cookie. You should have three cookies to make a stacked cookie, with the filled cookie in the center.

I used melted chocolate and piped 2015 on to the top of the frosted cookies once the frosting was hardened. Let set then serve.