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Flavor it with any of the liquid flavorings in the supermarket, such as strawberry and lemon.
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If you want, you can instead divide it into three portions and add a few drops of food coloring to tint it yellow, red and green.
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Then knead a small amount of flavoring into each one.
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This recipe makes about 1 1/2 lbs of candy.
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Help the children measure all the ingredients into the large bowl.
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They can take turns stirring it with the wooden spoon until it becomes too stiff.
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Then they can knead it with their hands.
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They should continue kneading until the dough is smooth.
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Give each child a paper plate and a pencil.
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Tell them to turn their plates OVER and write their names on the Bottom to prevent pencil lead from getting on their mints.
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Help them hold their pencils correctly.
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Make sure they use upper and lower case letters.
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Give each child a portion of dough on his or her plate.
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The children can pinch off pieces, roll them
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into balls, and press them lightly with a fork to make a fancy butter mint.
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Children who cannot roll the candy into balls can make snakes, cut the snakes into pieces, and press the pieces with a fork.
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They might eat the pieces with the fork, but that's ok too.
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Leave the mints on the plates and refrigerate them for 30 minutes, until they become firm.
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Easter mints taste even better the second day, if you can keep everyone from eating them all on the first day.
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Cover with plastic wrap and keep them in the refrigerator.
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This recipe is one of forty-eight in the Children's Recipe Book free on our site.
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Happy Easter!
