Mint Wafers

---------- Recipe via Meal-Master (tm) v8.05

Title: Mint Wafers
Categories: Cookies
Yield: 96 servings

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.

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