Polvoron

1. In a skillet over medium heat, add flour. Toast, stirring regularly, until lightly browned and aromatic. Remove from heat and allow to cool.
2. In a bowl, whisk together toasted flour, powdered milk, and sugar until well combined. Add butter and continue to stir until well combined.
3. Transfer mixture into a flat baking dish and using a polvoron mold, shape into solid cookies. Make sure mold is as compact as possible. 
4. Arrange in a single layer on a baking sheet and freeze until firm for about 30 minutes.
5.  Wrap individually in cellophane or Japanese paper wrappers.

For the Pinipig Flavor

1. In a skillet over medium heat, add pinipig. Toast, stirring regularly, until lightly browned and begins to pop. Remove from pan and allow to cool.
2. In a food processor, process until coarsely ground. 
3. Add to polvoron mixture and whisk together until well combined.

For the Cashew or Peanut Flavor

1. In a skillet over medium heat, add cashews or peanuts. Toast, stirring regularly, until aromatic. Remove from pan and allow to cool.
2. In a food processor, process until coarsely ground. 
3. Add to polvoron mixture and whisk together until well combined.

For the Cookies and Cream Flavor

1. Scrape off cream filling from cookies. 
2. In a food processor, process until coarsely ground. 
3. Add to polvoron mixture plus additional 1 tablespoon butter and whisk together until well combined.