4 c  Powdered sugar
2/3 c  Sweetened condensed milk
1/2 ts Peppermint extract

Cover cookie sheet with waxed paper. Mix 3 1/2 cups powdered sugar, the
milk and food coloring if desired. 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
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 firm. Store mints in airtight container. About 8 dozen candies;
25 calories per candy. Note: Substitute spearmint or wintergreen extract.