Add the flour and salt. Stir with a sturdy spatula or wooden spoon until all of the flour is incorporated. The mixture will be crumbly. Stir in the nonpareils. leaving 1-2 teaspoons for the top.
Bake on the center rack for 13-18 minutes or until bottoms just begin to brown. Transfer to a cooling rack and cool completely. Repeat with the second pan of cookies. Store in an airtight container.
Combine all glaze ingredients in a medium-size bowl and whisk until nice and smooth. The glaze should be fairly thick but spoonable. If it seems too thin, add a little more powdered sugar. If it’s too thick add more half and half, a few drops at a time until desired consistency is reached. (See the picture above in the post.)
See Café Tips above in the post for more detailed instructions and tips.