Lemon Wreaths

1. Preheat oven to 350 degrees. Whisk to combine flour, baking powder and salt in bowl. Pulse granulated sugar and zest in a food processor until well combined.
2. In a separate bowl, beat butter and sugar-zest mixture with an electric mixer on medium speed until pale and fluffy, 5 minutes. Add vanilla, add eggs 1 at a time beating well after each addition. Add 1 teaspoon lemon juice. Reduce speed to low, gradually add flour, and beat until combined.
3. Scoop 1 tablespoon dough and transfer to a lightly floured work surface. Roll dough into 4 inch rope. Bring ends together, overlapping slightly, and press together to form a ring. Repeat with remaining dough. Transfer rings to parchment lined baking sheets, spacing about 1 1/2 inches apart. Bake, rotating sheets halfway through, until pale golden on bottoms and around edges, about 18 minutes. Let cool completely on wire racks.
4. Whisk confectioners' sugar with enough remaining lemon juice to make a smooth glaze, letting excess drip off. Return cookies to wire racks, glazed side up, and sprinkle with nonpareils. Let dry completely. Decorated cookies can be stored in an airtight container at room temperature for 3 days.