Ingredients Jump to Instructions ↓

  1. 1-1/2 cups all-purpose flour

  2. 1/2 cup sugar

  3. 1 cup powdered milk

  4. 1 cup unsalted butter, melted polvoron molds, to form cellophane, for wrapping

Instructions Jump to Ingredients ↑

  1. Cooking Procedures : In a heavy skillet over medium-low heat, toast the flour; stirring constantly in a circular motion with a wooden spoon for about 5 minutes or until the flour turns slightly brown. Do not burn the flour. Combine toasted flour, sugar, powdered milk and melted butter in a bowl; mix well. If the mixture is too dry (or loose), add more butter. Transfer the mixture into a plate; press the mold onto the mixture. If not using a mold, scoop 2 tsp. of the mixture; press together into a compact form. Wrap each cookie in cellophane (use variety of colors); twist the ends as you would in a candy. Makes 20 cookies


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