Polvoron are Filipino-style shortbread cookies that are soft and crumbly. Individually wrapped with colorful cellophane, they are perfect for party favors or sharing with friends.
24 colored cellophanes, for wrapping (4 in - 10 cm)
Nutrition Info
Calories 109
Fat 2g
Carbs 17g
Fiber 0g
Sugar 7g
Protein 3g
How to Make It
1. Step
Toast the flour in a medium skillet over low heat, stirring constantly, until light brown in color, about 10 minutes. Remove the pan from the heat and let the flour cool to room temperature, 10 minutes.
2. Step
Sift the toasted flour through a fine-mesh strainer into a large bowl to remove any lumps.
3. Step
Pour the cookie crumbs into the bowl with the flour, then add the powdered milk, sugar, and melted butter and mix until the consistency resembles wet sand.
4. Step
To shape the cookies, pack the flour mixture firmly into the polvoron mold, using a spoon to remove any excess around the edges. Turn out onto a baking sheet and repeat with the remaining dough. Refrigerate the cookies for 30 minutes to set, if desired.
5. Step
Wrap each polvoron individually in a square of cellophane. Store in an airtight container in the refrigerator for up to 1 month. Allow the cookies to come to room temperature before serving.
