DEAR SUN SPOTS: The Edward Little High School class of 1961 will be celebrating its 65th class reunion at an informal gathering at Taber’s at 470 Lakeshore Drive in Auburn (which has been a part of many a class reunion), on Saturday, Sept. 12, from 1 to 4 p.m. 

In case fellow classmates may not have gotten an email, please spread the word. We hope to have a good turnout by the Red Eddies class of ’61! 

I always enjoy the Sun Spots in the Sun Journal. — Nancy, Lewiston  

ANSWER: That sounds like a winning combination — a class reunion at Taber’s! If you’re a member of the ELHS class of 1961, please join in. 

DEAR SUN SPOTS: Quite some time ago, there was a discussion in this column about butter mints. We used to be able to buy them at the store, even the “Five & Dime,” but those times are past. I’ve seen them in the Vermont Country Store catalog recently but they are very expensive. 

If I remember right, you included a recipe in Sun Spots for these flat, round candies that came in pastel colors. There was a cinnamon flavor as well as lemon, orange, spearmint and peppermint too. 

I really want to make these. Can you please give us the recipe again? — Colette, no town

ANSWER: These candies were once a staple at bridal showers and ladies’ teas (back when the world seemed more civilized…). You will want to make them on a day that isn’t humid if you don’t have air conditioning in your home. 

To make them, place 4 ounces of softened cream cheese, 1 tablespoon of softened butter, and 1/8 teaspoon salt in the bowl of a stand mixer, and beat for about 1 minute, until smooth. Add 1/2 teaspoon flavoring extract of your choice (such as mint, orange, lemon, cinnamon, almond, etc.) and 1/4 teaspoon vanilla extract. Beat at medium to low speed for another 30 seconds until well combined.   

Add 3 cups of confectioners’ sugar and beat on low speed until smooth, for 1 to 2 minutes. With the mixer on low speed, gradually add one additional cup of confectioners’ sugar, beating until dough is stiff and smooth,  for 1 to 2 minutes. 

Turn dough out onto a work surface dusted with confectioners’ sugar. Knead until smooth, about 5 times. Add 2-5 drops of food coloring of your choice and knead until the color is evenly distributed. 

Pinch off teaspoon-sized pieces of dough and roll them into balls. Arrange balls spaced 1 to 2 inches apart on 2 sheet pans lined with parchment paper. Dip the tines of a fork into confectioners’ sugar to prevent sticking and press the fork into each dough ball to flatten into a 1 to 1 1/4-inch disk. Let mints stand, uncovered, at room temperature until completely dry for 8 to 12 hours. Store in an airtight container for up to 2 weeks.

I’m not sure how many mints this recipe makes, but I’m guessing about 2 dozen. Enjoy! 

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