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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.