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Mint Wafers
Author/Submitted by: Betty Crocker's Cookbook
Servings: 96
Categories:
Cookies
/
Desserts
Ingredients: 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
Directions:
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.
average
average
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