2 tbsp. butter
2 tbsp. vegetable shortening
3 tbsp. warm water
5 c. sifted confectioners' sugar
2 drops red food coloring
1/8 tsp. oil of cinnamon
2 drops green food color
1/8 tsp. oil of peppermint
2 drops of yellow food color
1/8 tsp. oil of lemon
3 tsp. warm water

Combine butter, shortening, 2 tablespoons warm water and 2 cups of confectioners' sugar. Mix thoroughly. Add remaining 3 cups of confectioners' sugar and 1 tablespoon of warm water. (If necessary, add 1 or more tablespoons confectioners' sugar to make mixture stiff enough to roll out.) Divide mixture in thirds.

To one third, add red food color, mixed with 1 teaspoon of warm water and oil of cinnamon; knead thoroughly to mix. Roll out to 1/8 inch thickness on waxed paper dusted with confectioners' sugar. To another third of candy, add green food color, mixed with 1 teaspoon warm water and oil of peppermint. Knead to mix; roll out. To the final third of candy, add yellow food color, mixed with 1 teaspoon of warm water and oil of lemon. Knead to mix; roll out.

Cut with very small cutters (hors d'oeuvres cutters with fancy shapes if available) or use the inside of a doughnut cutter. Let the mints stand, bottom side up, on waxed paper at least 2 hours before placing in airtight containers. Makes about 130 mints or 1 1/4 pounds.