Recipe: Tasty Polvoron 3 Ways - Crumbly Spanish Shortbread, a no bake Dessert

Polvoron 3 Ways - Crumbly Spanish Shortbread, a no bake Dessert. A holiday favorite in our home. Traditionally we'd wrap it in japanese paper with fringes. Here is how you cook that.

You would like to have rather fine ground mix. The dough must be thick and manageable. Pour the melted butter while stirring. You can have Polvoron 3 Ways - Crumbly Spanish Shortbread, a no bake Dessert using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Polvoron 3 Ways - Crumbly Spanish Shortbread, a no bake Dessert

1. Prepare 4 1/2 c of - 5 1/2c. cooked flour.
2. Prepare 1 1/2 of c.- 2 c sugar.
3. Prepare of Per Flavor (3 ways).
4. You need of 1 c - 1 1/3c. milk powder.
5. Prepare 2/3 c. of - 3/4c melted butter or margarine.

Gather the crumbly dough and place on floured surface. Flatten out to an even level and use cookie cutter to cutout cookie shapes. Place on baking sheet and continue until all the dough has been used up. Store the shortbread in an airtight container for up to several weeks.

Polvoron 3 Ways - Crumbly Spanish Shortbread, a no bake Dessert step by step

1. Apologies, my measurements are not exact because I base it on look, feel and taste. Also, sugar will depend on how sweet you want it. This recipe is good for 3 flavors of your choosing..
2. Combine flour and sugar and divide into three portions..
3. Per portion: Mix in flavored milk and butter. Mix well. When mixed get a polvoron molder, test it and see if it will not break apart. Add butter if it does..
4. Refrigerate to set before serving. Enjoy with coffee, tea or as a snack or dessert..

Its flavor and texture improves over time. Crumbly Spanish biscuits made from lard and traditionally eaten at Christmas. Polvoron is from the Spanish word for dust, they are a kind of crumbly shortbread. They are made mostly in the Andalusia region. They are also known as mantecados.