Butter Mints

1 lb. powdered sugar, to start with

 1/4 cup white crisco (shortening)

 1/3 cup white karo syrup (corn syrup)

 1/4 tsp. salt

 1/4 tsp. butter flavoring

 1 egg white

 1 tsp. Vanilla

Mix in flavorings & vanilla when kneading dough, plus any coloring desired. Add more powdered sugar as needed to make a nice dough. Form small balls, roll in granulated sugar & pack into flexible molds.

Butter Cream Mints

1/4 cup heavy whipping cream (warm)
1/2 cup real butter
6 cups more or less of powdered sugar (sifted)
1/2 to 1 tsp. butter flavoring (or flavoring of your choice)
food coloring

Warm whipping cream to about 110° (warm to the touch). Using an electric mixer, Mix together the whipping cream, butter, flavoring and 3 cups powdered sugar. Mix color in now. Add remaining powdered sugar a little at a time. The dough will look like clay and not be sticky. If you add too much powdered sugar, the dough will not stick together. Add 1 tsp. of whipping cream at a time until dough is mixed and smooth to look at, but not sticky.

Roll into balls and dip in granulated sugar and mold. Yield: approximately 100 leaves, or 125-150 roses, or 100 daisies, made in the flexible candy molds.

(Thanks to Joanie for this recipe!)

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