Polvoron – Spanish Shortbread Cookie
Ingredients
1 1/2 cups flour
1 cup milk powder
1 tablespoon lemon extract
3/4 cup sugar
1/2 pound butter
Method
Toast flour until light brown, stirring constantly, over a moderate fire. Remove from heat and cool. Then add sugar, powdered milk, lemon extract, and melted butter. Mix well and mold, using native chocolate molds. Wrap in wax paper.