Ingredients: |
Ingredients: 8 oz package cream cheese, softened
1/4 Cup butter, softened
2 lbs powdered sugar
1 - 2 tsp mint extract
food coloring
1/2 Cup powdered sugar for rolling mints
You can use either peppermint or spearmint extract. You can also use any flavor extract you want-- Cherry, root beer, lemon, orange, or what any other flavor.
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Directions: |
Directions:Combine cream cheese and butter in a large mixing bowl and mix until smooth.
Add 1 cup of powdered sugar and mix until smooth.
Add the extract and mix until combined.
Gradually add the remaining sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand.
Separate the mixture into 4 separate bowls, or however many different colors you want.
Add a small amount of food color to each bowl and stir in until the color is uniform.
Cover and refrigerate for 2 hours or until firm enough to handle. You don't want it sticking to your hands.
Line 2 sheet pans with parchment paper and liberally dust with powdered sugar. Set aside.
Pinch off small amounts of the dough and form into a 1 - inch ball.
Roll each ball in powdered sugar and place on prepared sheet pan.
Gently press the tines of a fork into the top of each ball. (You can also use the bottom of a shot glass if you don't want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking.)
Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm.
Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
Mints can be refrigerated or frozen if desired. |
This recipe for Cream Cheese Mints is from