---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Mint Wafers
 Categories: Candy
      Yield: 96 Servings
 
  3 1/2 c  Powdered sugar; up to 4 c
    2/3 c  Sweetened condensed milk
      2 dr Food color; up to 3 dr
           - (optional)
    1/2 ts Peppermint, spearmint, or
           - wintergreen extract
 
  Cover cookie sheet with waxed paper. Mix 3-1/2 cups powdered sugar,
  milk, and food color. Knead in extract and enough additional
  powdered sugar to make a smooth, creamy mixture. Shape mixture into
  1" balls. Place about 1" apart on cookie sheet. Flatten each ball
  with a fork to about 1/4" 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.

  Per piece: 25 calories

  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" thick. Cut with 1"
  cutters. Place mints on waxed paper. Repeat with remaining mixture.
  Continue as directed.

  Recipe by Betty Crocker's Cookbook
 
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