First, brown 6 oz of the butter along with the optional milk powder. Let cool to solid and combine with the remaining ounce of butter in your mixing bowl.
Whisk the baking soda and flour together and add to the bowl. Mix on low speed until mostly combined, and then add in the toasted and finely chopped pecans. Scrape the bowl as necessary.
When the dough is ready, form into 1/2-ounce pieces and press/roll into balls. Roll the balls in sugar, place them about 1 1/2" apart on baking sheets, and flatten them to 1/3" with a glass.
Bake at 350F (325F convection) for about 15 minutes, until the cookies are barely golden on the edges and on the bottom. Cool completely on the pans before storing.
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