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For example, if you have a 20% off discount code and your total here is $40.00, once you add the 20% discount code at check-out, your order would now be $32, and would be eligible for $4.95 shipping but not free shipping.
Also, we do our very best to get your order processed as quickly as possible. However, the estimated delivery date provided is only an estimate. Any delays on the part of the USPS or carrier are out of our control. The current advisory from the USPS states that packages may require more time to be delivered due to limited transportation availability as a result of the ongoing COVID-19 impacts. Therefore, currently we cannot refund expediated shipping costs.
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Sift flour, baking powder and salt into medium bowl, then blend in butter with a stand-up mixer on medium speed.
Combine milk and sugar in small saucepan, stir over low heat until sugar is dissolved, add vanilla extract; cool 5 -10 mins.
Stir combined warm milk mixture and egg into flour mixture. Knead dough on floured surface until smooth.
Form dough into teaspoon-sized round balls. Cut each dough ball in half, then roll each half into 5-inch ropes. Twist two ropes together, form into circles; press edges together. Place about 1 inch apart on oven trays. Bake about 15 mins. Cool on wire racks.
While cookies are cooling, make the lemon icing.Sift powdered sugar into a heat proof bowl and stir in enough True Lemon waterto make a firm paste. Stir over small saucepan of simmering water until just pourable.
When the cookies are completely cooled, drizzle the lemon icing on the cookies. (Or drop the cookie upside down into the icing and remove it by lifting it out with a knife in the middle of the wreath.)
Sprinkle with nonpareils. Let dry completely before serving.