JimC: yes, MerriMints was the name and sorry I didn't recognize it when you first posted it, Bigbear.
I have some good news. I was snowed in yesterday and looking through some old cookbooks a relative gave me and found this recipe in the 1965 McCall's Do-Ahead Party Book. I made them, although I didn't have wintergreen extract so used orange extract for one of them. Rolled them a little thicker - more like 1/4" and pressed them with the times of a fork. They were as close to MerriMints as I've tasted over the years! Caution: wear plastic gloves while kneading the fondant unless you want them to be an indelible 'delicate shade' of whatever color you are using.
PASTEL FONDANT PATTIES
1/3 cup butter, softened
1/3 cup light corn syrup
1/2 teaspoon salt
1 lb. Sifted confectioners’ sugar
1/ 4 teaspoon wintergreen extract
green food color
1/ 4 teaspoon peppermint extract
red food color
1/ 4 teaspoon lemon extract
yellow food color
1/ 4 teaspoon vanilla extract
Combine butter, syrup, and salt in large mixing bowl. With portable electric mixer, beat to blend well. Add confectioners’ sugar all at once; beat until stuff. Turn out onto wooden board; knead with hands until well blended and smooth.
Divide fondant into 4 equal portions. To one portion, add wintergreen extract and one or two drops of green food color to tint a delicate green. Knead with hand to blend. Do the same with the three other flavorings and colors, leaving the vanilla white.
Roll out each portion, one at a time, 1/8 inch thick. With biscuit cutter or fancy cookie cutter, cut into circles 1 ¼ inches in diameter.
Refrigerate until firm. Makes about 85; 1 ¼ pounds
Note: Patties may be made several days before serving. Refrigerate covered, until ready to serve.