Sift the flour, baking soda, baking powder, and salt.

Mix the egg yolks with the sour cream. Add the buttermilk, then the milk, then the butter. Add the vanilla. Whisk well.

Pour the wet onto the dry and fold to incorporate. Allow to stand for 10 minutes.

Whisk the whites in a clean bowl. When soft peaks start, add the sugar and whisk to stiff peaks.

Fold the egg whites into the base in quarters.

For my waffle iron, a size 8 scoop was too big. The batter was not different in how it cooked from other batters, so what you normally do should suffice.

Paddle the soft butter and salt in the bowl of a stand mixer Add the condensed milk and paddle slowly to combine. Add the powdered sugar a cup at a time, paddling to combine thoroughly. Add the peppermint, taste, and adjust if needed. The dough will be crumbly but should hold together when squeezed. It should not be sticky. Your dough may require additional powdered sugar.

Remove the dough from the mixer and divide it into quarters. Place three of the portions into a zip-top bag, and roll the remaining portion.

Roll each portion on the counter like you are rolling play-dough. Roll it into a long skinny strip about the size of a regular Sharpy marker. Cut the rolls about half an inch long pieces.

Spread the soft pieces across a rack on a baking sheet and allow them to sit out overnight. They will continue to dry if left out in a candy dish. Keep most of them in a sealed container to help keep them a bit softer. If you find they are starting to stick a bit, sift some powdered sugar over them, seal the container and give it a jiggle.

That is a pizza screen, but anything that allows airflow will do.