Recipe: Creamy Mints

Creamy Mints
rec.food.recipes/JANIC412
Makes about 80 candies

1 (1 pound) box confectioner's sugar (4 cups)
1/4 cup unsalted butter
3 tbsp. boiling water (may need a little more)
food coloring
1/4 tsp. peppermint oil or any other flavor desired
granulated sugar (for shaping)

For chocolate candies:
Flavor with 2 tbsp. cocoa and 1 tsp. vanilla

Combine ingredient adding flavoring last. Cream well with hands until consistency of pie dough. If too sticky, add a little extra confectioner's sugar. Chill about 15 minutes. Roll into small balls.

I used small rubber candy molds like snowmen, Christmas trees etc. for the holidays to shape the mints: Roll the balls in granulated sugar then press into the candy mold-sprinkle the back of the candy with some more granulated sugar the release the candy from the mold onto waxed paper.

Allow candy to sit out uncovered to harden about 8 hours. These freeze well.