Polvoron
1 1/2 cups all purpose flour
1 cup white sugar
1 cup powdered milk
1 cup butter, melted
In a dry skillet, heat the flour, tossing frequently, until lightly toasted. (The colour will change from white to beige.) Watch carefully so that it doesn't burn.
Remove from heat and add to a large bowl along with the sugar, powdered milk, and melted butter. Mix well.
Use a polvoron spring-form mold (available at Filipino stores) to shape the cookies. I've found that the trick is to pack the mixture in tightly and to do it while the butter and flour are still warm.
Chill the cookies until solid. Wrap in pre-cut squares of tissue paper.
Makes 24-32 cookies, depending on the size of the mold you use.
Variations: you can add cocoa powder or finely ground nuts to the mixture....just remember to adjust the flour proportions accordingly.
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