Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/2                 to -- up 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

Preparation:

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. 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.

Nutritional Information:

26 Calories (kcal); trace Total Fat; (6% calories from fat); trace Protein; 6g Carbohydrate; 1mg Cholesterol; 3mg Sodium