Mint Wafers

Directions

Cover cookie sheet with waxed paper.

Mix 3½ 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 ¼ 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 Store mints in airtight container. Cut out 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 ¼ inch thick. Cut with 1-inch cutters. Place mints on waxed paper. Repeat with remaining mixture. Continue as directed.