Polvoron – Spanish Shortbread Cookie


1 1/2 cups flour
1 cup milk powder
1 tablespoon lemon extract
3/4 cup sugar
1/2 pound butter


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. 


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