Ingredients
24
24 servings
- •2 cups all purpose flour
- •1 cup powdered milk
- •1 ½ cups chocolate sandwich cookie, crushed, cream filling removed
- •½ cup granulated sugar
- •1 ¾ sticks unsalted butter, melted
- •1 oval-shaped polvoron mold
- •24 colored cellophanes, for wrapping (4 in - 10 cm)
Instructions
- 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.
- Sift the toasted flour through a fine-mesh strainer into a large bowl to remove any lumps.
- 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.
- 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.
- 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.
- Enjoy!
Nutritional Facts
Per 24 servings
- Calories: 109
- Carbohydrate: 17g
- Fat: 2g
- Fiber: 0g
- Protein: 3g
- Sugar: 7g
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