Instructions

1. Whisk together flour and baking powder, and set aside.
2. In a large mixing bowl, cream butter, vanilla extract  and sugar.
3. Add the eggs, one at a time, mixing after each addition to combine
4. Add in the flour mixture and mix to combine.
5. Knead until dough is firm and not sticky, adding more flour if necessary. Do not overdo it with flour, the dough will firm after chilling.
6. Wrap the dough in a plastic wrap and chill in the fridge for an 1 hour.
7. Preheat the oven to 375 f, line baking sheets with parchment paper, and set aside.
8. To shape the cookies, you can simply roll them into a 1-inch ball, and arrange them onto a baking sheet.  Or you can shape them into a swirl. Cut off small amount of dough and roll on floured surface into 6 inch long strips (about 1/3-1/2 inch thick). Pinch one edge and begin to twirl the rest of the rope around that edge until you form a circle, and tuck the edge under the cookie.
9. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake at 375℉ for 8-10 minutes (the bottom should be lightly browned byt the tops should remain light).
11. Remove cookies to wire rack and cool completely before glazing.

Glaze

1. Combine the vanilla extract, milk and sugar. Mix until smooth. You want the glaze thick, but still runny. If it is too thick add more milk, if it is too thin add more powdered sugar.
2. Dip the tops of the cooled cookies into the glaze. Let some of the excess glaze run back into the bowl. Place the dipped cookie on a cooling rack. Sprinkle the top with nonpareil sprinkles while the glaze is still wet. The glaze will dry completely in about 30 to 60 minutes.