"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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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