Polvoron
Polvoron is sweet, buttery, and super easy to customize with different flavors. This Filipino shortbread cookie is a delicious snack or dessert and perfect for gift-giving!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 40 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups flour
- 1 cup powdered full cream milk (Nido)
- 1 cup sugar
- 1 cup butter, melted
- 1/2 cup pinipig
- 1/2 cup unsalted cashew or peanut
- 6 Oreo cookies
- 1 tablespoon butter, melted
Instructions
- 1
In a skillet over medium heat, add flour. Toast, stirring regularly, until lightly browned and aromatic. Remove from heat and allow to cool.
- 2
In a bowl, whisk together toasted flour, powdered milk, and sugar until well combined. Add butter and continue to stir until well combined.
- 3
Transfer mixture into a flat baking dish and using a polvoron mold, shape into solid cookies. Make sure mold is as compact as possible.
- 4
Arrange in a single layer on a baking sheet and freeze until firm for about 30 minutes.
- 5
Wrap individually in cellophane or Japanese paper wrappers.
- 6
For the Pinipig Flavor
- 7
In a skillet over medium heat, add pinipig. Toast, stirring regularly, until lightly browned and begins to pop. Remove from pan and allow to cool.
- 8
In a food processor, process until coarsely ground.
- 9
Add to polvoron mixture and whisk together until well combined.
- 10
For the Cashew or Peanut Flavor
- 11
In a skillet over medium heat, add cashews or peanuts. Toast, stirring regularly, until aromatic. Remove from pan and allow to cool.
- 12
In a food processor, process until coarsely ground.
- 13
Add to polvoron mixture and whisk together until well combined.
- 14
For the Cookies and Cream Flavor
- 15
Scrape off cream filling from cookies.
- 16
In a food processor, process until coarsely ground.
- 17
Add to polvoron mixture plus additional 1 tablespoon butter and whisk together until well combined.