DEAR SUN SPOTS: When I was a child, my mother always had a box of elegant pastel candies in the top buffet drawer in the dining room at Christmastime. These candies were flat, round, and ridges of three lines across the top. They were so delicious and such a treat. They were white, green, pink, orange, and yellow.

For years, I used to be able to pick these up at Hebert’s, off Route 495 in Massachusetts but last time I stopped, I was told they no longer make them. Apparently, they are challenging to store for very long and the demand wasn’t high enough.

Does anyone know where I can get these candies locally?—Sandra, no town

ANSWER: I’m hoping a reader can help us with this request. I found your candies, called merriments, sherbet mints, or French creams, in The Vermont Country Store catalog: https://www.vermontcountrystore.com/original-merrimints-1-pound-box/product/65414. A 1-pound package is $30 plus shipping. There is also a Christmas package with brighter colors and one with a cinnamon option.

Other web sites show the candies but are marked “unavailable”. I found a recipe on Food Network if you would like to try making your own (and save some $$!):

Cream Cheese Candies: Mix 3 softened ounces cream cheese and 1/4 teaspoon flavored extract and 2 drops food coloring of your choice (the originals were peppermint, wintergreen, spearmint, lemon, and orange) in a stand mixer on low speed.

Gradually add 4 1/4 – 4 1/2 cups confectioners’ sugar, beating on medium speed, until you have a stiff dough. Roll balls in superfine sugar, flatten to 1/4-inch thick. (They should be about the size of a quarter.) Make ridges with a fork, or you can use small candy molds coated with superfine sugar. These can be kept covered in the refrigerator and they also freeze well. Makes 7 dozen candies.

DEAR SUN SPOTS: Thank you to all who responded regarding my partner’s recipe collection (Dec. 10 Sun Spots). While I did respond to each writer, I just wanted to say that the collection has been claimed by the first person who responded.

I wish everyone a joyful holiday season with wonderful food!— No name, Greene

ANSWER: I’m glad you found a match, but perhaps there will be more to this story. Stay tuned!

DEAR SUN SPOTS: I forgot to add in my instructions for the tourtiere in the Dec. 9 Sun Spots that I use 2 cups of mashed potatoes for each pound of ground pork and I use a potato masher to mash up the mixture so that it’s nice and crumbly. – Irene, Auburn

ANSWER: Thank you for that addition to your recipe, Irene. And since we’re talking about tourtiere, I’d like to know if anyone has a fail-proof pie crust recipe they’d like to share. Do you use butter, shortening, or lard?

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