Mint wafers

1. Cover cookie sheet with waxed paper.
2. Mixi 3 ½ cups powdered sugar, the milk and food coloring if desired.
3. Kneadi 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 ¼-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.