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Cream Cheese Mints Recipe

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This recipe for Cream Cheese Mints, by , is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marty (Stanley) Kerns
Added: Sunday, September 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. cream cheese
16 oz. powdered sugar (reserve 1 cup for kneading
1/4 t mint flavor or flavor of your choice
1 c. granulated sugar

Directions:
Directions:
Mix powdered sugar and cream cheese to form a dough. Add mint flavor and desired food coloring. Knead dough with reserved powdered sugar until dough is no longer sticky. To prepare mold, press a small amount of the dough mixture into each mold and remove. This will coat the molds with oil from the cream chese. Now dip the mold into the granulated sugar, coating each one well, shaking off the excess.

Press cream cheese dough into each mold and smooth off excess. When all molds are filled, invert the mints onto waxed paper or freezer paper. Repeat until all dough has been made into mints.

Cream cheese mints need to dry for 24 to 48 hours covered with a dry cloth only. When dry, store in plastic sealed container. Mints can be frozen and kept up to 6 months.

Number Of Servings:
Number Of Servings:
144
Personal Notes:
Personal Notes:
These are a family tradiition for showers and weddings.

 

 

 

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