"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Cream Cheese Mints, by Bonnie Bartlett, is from ROYAL GRAYCE COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 oz cream cheese, softened 1/4 t flavoring, creme de menthe/peppermint Food coloring 2 C powdered sugar Granulated sugar Plastic mint molds
Blend cream cheese with flavoring and food coloring. Mix in powdered sugar and knead until dough is firm-add additional sugar if needed. Roll into balls. Place one side in small amount of granulated sugar. Press sugar side down into mint mold. Remove from mold onto waxed paper.
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