---------- 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
     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
    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.