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(From PEA Home Ec. Dept. Dec. 1981)

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

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