| 1 | Cover cookie sheet with waxed paper. |
| 2 | Mix 3 ?cups powdered sugar, the milk and food coloring if desired. |
| 3 | Knead in extract and enough additional powdered sugar to make a smooth, creamy mixture. |
| 4 | Shape mixture into 1-inch balls. |
| 5 | Place about 1 inch apart on cookie sheet. |
| 6 | Flatten each ball with fork to about ?inch thickness. |
| 7 | Let stand uncovered at room temperature about 1 hour or until firm. |
| 8 | Turn candies over and let stand about 1 hour or until firm. |
| 9 | Store mints in airtight container. |
| 10 | About 8 dozen candies; 25 calories per candy. |
| 11 | Note: substitute spearmint or wintergreen extract. |
