This recipe uses only four ingredients, is egg-free, and results in a crispy white milk cookie. The dough is made by adding powdered sugar to softened salted butter, then mixing in cake flour and milk. After resting the dough in the refrigerator, it's rolled out to a thickness of 2mm and cut out circles. The key to achieving a crisp texture is to chill the dough in the freezer halfway through the process once it starts to soften. Bake slowly at a low temperature with a Silpat mat covering the cookies to create beautiful white cookies. They're easy to make, making them perfect for a home café or as a small gift.