3 1/2 To
4 c Powdered sugar
2/3 c Sweetened condensed milk
Few drops food color; if -desired 1/2 ts Peppermint; spearmint or
Wintergreen extract Recipe by: Betty Crocker’s Cookbook Cover cookie sheet with waxed paper. Mix 3-1/2 cups powdered sugar, the milk and food color. Knead in extract and enough additional powdered sugar to make a smooth, creamy mixture. Shape mixture into 1-inch balls. Place about 1-inch apart on cookie sheet. Flatten each ball with a fork to about 1/4-inch thickness. Let stand uncovered at room temperature about 1 hour
or until firm. Turn candies over and let stand about 1 hour or until tops are firm. Store mints in airtight container. ABOUT 8 DOZEN CANDIES; 25 CALORIES PER CANDY. CUTOUT MINTS Divide mixture in half. Shape one half into flattened round on cloth-covered board generously sprinkled with granulated sugar. Roll in sugar to coat. Roll mixture 1/4-inch thick. Cut with 1-inch cutters. Place mints on waxed paper. Repeat with remaining mixture. Continue as directed. ABOUT 8 DOZEN CANDIES. —–