The confectionary start of Christmas baking at our house, these little gems were prized over all other cookies. Shortbread crumbliness and pecan deliciousness and powdered sugar. What more could a kid want?
Blend all ingredients together like a shortbread. You can do this in a mixer, but go slow. You don’t want to over-mix the dough. Add just enough milk to bring the dough together. The dough may mix an additional 30 seconds before you see the results of what you've added, so be patient and don't over mix. Over mixing will make a tough cookie.
Cool dough for 4 hours. Dish cookies, 1” diameter, roll between hands to form into a ball shape. Place onto Silpat lined pans and bake for 10-12 minutes. The cookies should have a light golden brown color.
Aim for 1 oz or smaller cookies. They will puff a little bit and increase their size. I scaled them at 25 grams and at that they seemed a bit big for one bite.
Remove to a cooling rack and allow to cool at least 5 minutes before removing them from the pan to a cooling rack or laid out paper grocery sack.
Allow the cookies to cool completely before coating in the powdered sugar.
Put several cups of powdered sugar in a zip-top bag and add half a dozen or so cookies to that bag. Gently turn the bag over to coat the cookies in sugar. Remove and repeat. Then hide them.