This is perfect. I want to talk in depth about its good points, but I don't have the space. So, in short, the pros: no adjustments needed; phenomenal/ traditional taste; easy; and fun.
What I did:
(Recommended: a rubber spatula and folding motion for the combining phase until the dough has a forgiving enough tackiness to be worked with the hands. Avoid spoons, and don't use a whisk.)
I made them a bit larger than acorn size to more a walnut size and baked them for 15 minutes on parchment paper; there is really no other great way to line the pan for cookies. And as soon as I took them out of the oven, I transferred their entire parchment paper to a wire cooling rack (prevents bottom burning.)
Then, after they cooled, I laid them out on a table with parchment paper beneath, and, forgoing the confectioner's sugar, used tongs to dip each individual cookie, top-side-down, into this crispy icing (sans almond extract, a flavor I find unsuited to the cookies): http://allrecipes.com/Recipe/Sugar-Cookie-Icing/Detail.aspx?evt19=1 and then let the excess drip off before returning the cookie to the paper, bottom-side-down. (Leave an additional 2-4 hours for the icing to harden before storing or serving.)
The icing is great but needs adjusting: instead of 2 teaspoons milk (not enough), add milk, more or less, 1 tablespoon at a time until the icing is just no longer gluey (any thinner and it will just run off of your cookie) and then add the corn syrup.
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This is perfect. I want to talk in depth about its good points, but I don't have the space....