Preheat oven to 375 Degrees F. Line 2 baking sheets with parchment paper.
Remove chilled dough and filling from the fridge. Let dough rest for 10-15 minutes.
Place a 14 x 10 inch piece of wax paper on a cutting board. Lightly dust with flour.
Unwrap one piece of dough and roll into an 8x10 inch rectangle.
Cut in half so that you have (2) 4x10 strips.
Split your filling into 4 equal portions and fill the center of each strip of dough from end to the other the long way.
Use your wax paper as a guide to help lift the dough to wrap around the filling.
Pinch the edges together to seal and make a seam. then pinch the ends together to enclose the filling completely.
Place on your lined baking sheet seam side down then repeat with remaining dough and filling.
Place in preheated oven on center rack. Bake for 13-15 minutes or until edges are slightly browned.
Remove from oven and cut in 1 inch slices at an angle.
Place each slice on a cooling rack and cool completely.
Drizzle tops of cooled cookies with icing and sprinkle with nonpareils.