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Mint Wafers

Author/Submitted by: Betty Crocker's Cookbook
Servings: 96
Categories: Cookies / Desserts

3 1/2    to
4  cups  powdered sugar
2/3  cup  sweetened condensed milk
    Few drops food color, if desired
1/2  teaspoon  peppermint, spearmint or
    wintergreen extract

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.



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