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1/2 stick butter or margarine 1 box powdered sugar 3 Tbsp. hot water (do not boil) 14 drops of oil of peppermint flavoring food coloring as desired Cream butter; add sugar, then add water. Add flavoring and food coloring. Mix well (use hands). Roll in small balls the size of a marble and roll in granulated sugar. Press sugared ball down in mold. Unmold at once on waxed paper. Dry overnight, uncovered. When packing, put waxed paper between each layer of mints. Yield: 80 mints This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |