"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Party Mints, by Carol Schuldt, is from The Schuldt Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/2 c. powdered sugar 1 (3 oz.) pkg. cream cheese mint extract food coloring candy/mint molds
Using a mixer, combine powdered sugar and cream cheese; mixing well. Add a few drops of mint extract (be sure not to add to much). Divide the dough into separate bowls and add your chose of food colorings (optional). Mix well. Kneed the coloring into the dough like you would bread dough. Break off a small section of the dough and roll in powdered sugar. Press into your mold. Pop the mint out of the mold and lay on wax paper. Seal in Tupperware and refrigerate. You can freeze the mints, but be careful when you take them out of the freezer. They sometimes feel sticky to the touch.
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