Polvorinas

Ingredients:
2 cups all-purpose flour
1 cup white sugar
1 cup powdered milk
1 can (234 g) fresh cut crushed pineapple, well-drained
1/3 cup margarine or butter
2 pcs Japanese paper, cut into 5" x 4 1/2" pieces


Directions:
1. Toast flour in carajay over moderate heat until golden brown. Cool. Sift into a mixing bowl, then combine with sugar and powdered milk.
2. Simmer fresh cut crushed pineapple and margarine for 3 minutes. Allow to cool. Blend with flour mixture. Mold with polvoron molder then chill. Wrap each piece in Japanese paper. Chill until ready to serve.

Makes 55 pieces.
It is rich in Vitamin B1 - prevents beri-beri.
Pack in multi-colored gift bags with cut-out kiddie shapes and colorful satin ribbons.


Source: Del Monte Kitchenomics