1 box powdered sugar
8 drops food coloring (desired color)
2 tbsp. hot water, do not boil
Oil flavoring (4 to 5 drops for mint, 10 to 12 drops for lemon)
1/2 c. super fine sugar
1/2 stick butter

Cream butter, add sugar, then add water. Add flavoring and food color and mix well by hand. Roll into small all the size of a marble and dip in super fine sugar. Press sugared ball down in candy mold, removing any excess mixture to make it even with mold. Unmold at once on waxed paper. (Unmold by putting a finger on all four corners of the mold, with thumbs on back of the mold, pressing mints out.) Let mints air dry for 24 hours. Store in airtight containers and put into refrigerator or freezer.