Preheat oven at 350 degrees
Beat eggs, add in the sugar slowly
Add the softened butter, and beat until combined
Beat until creamy consistency.
Add a little milk, then flour and alternate until you have added all and the dough has formed.
Knead dough for smoothness
On a lightly floured surface, cut a piece of the dough and rough into rope shapes about 1/2 inch thick ( the size of your pinky finger)
Cut long roles of about 7” long and form into swirls
Bake 17 minutes
Cool for a couple of minutes on the cookie sheet, then remove to a wire rack to finish cooling.
Make your icing. Mix confectioner’s sugar, and milk to get a good drizzling consistency.
Line a cookie sheet with waxed paper (for easier clean up later.)
Dip the top of each cooled cookie into the icing, scraping the excess off on the side of the bowl before placing onto the prepared cookie sheet.
After you’ve dipped a few cookies, stop to add your sprinkles before the icing hardens, then continue dipping and sprinkling until all cookies are decorated.
Allow icing to set and Enjoy!