"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 Mints, by Ruby Pinter, is from The Pinter Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 oz. cream cheese, softened 3 cups powdered sugar Few drops of food coloring Mint flavoring as desired
Mix all together and roll into ropes. Cur ropes into small pieces and let dry overnight on the counter in a single layer on a cookie sheet. Mints will be soft but easy to handle. Store in airtight container. Freezes well.
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