from Bob’s Red Mill Baking Book
Dough
• 3-1/2 cups unbleached flour
• 2 cups whole wheat pastry flour
• 2 tsp baking powder
• 1/2 tsp salt
• 6 eggs
• 1 cup sugar
• 12 tbsp (1-1/2 stick) unsalted butter, melted and cooled
• 2 tbsp vanilla extract
Icing
• 4 cups confectioner’s sugar
• 3 tbsp water
• 1-1/2 tbsp lemon juice (or more, to taste)
• nonpareils, for sprinkling
Preheat the oven to 350°F. Lightly oil 2 baking sheets or cover with parchment paper.
In a medium bowl, sift or whisk together the flours, baking powder and salt. In a large bowl, cream together the eggs with the sugar until light lemon-yellow in color. Add the butter in a steady stream, whisking to incorporate. Whisk in the vanilla extract.
Fold the flour mixture into the wet ingredients until just incorporated.
Turn the dough out onto a floured surface and knead until the dough comes together. Divide into 24 pieces. Make a roughly 6-inch rope out of each piece, then pinch the ends together to form a circle.
Place the circles on the prepared baking sheets and bake for about 20 minutes, or until puffy and golden brown.
For the icing, combine all ingredients in a saucepan over low heat and whisk until well blended and just warm. Add more water or sugar to achieve the consistency of syrup. Dip the cookies in the icing and sprinkle with nonpareils.