"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cream Cheese Mints Recipe

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This recipe for Cream Cheese Mints, by , is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Bradford

Category:
Category:

Ingredients:  
Ingredients:  
1 (8oz) brick of cream cheese; room temperature
1 tsp peppermint extract
5 6 cups powdered sugar
food coloring

Directions:
Directions:
Line a large baking sheet with parchment paper and set aside.
Using a stand mixer or a hand mixer, start to mix the cream cheese
Add in the peppermint extract.
Slowly add the powdered sugar until thick. The mixture should be stiff enough to hold a peak.
If you plan to make a few different colors of mints, divide the cream cheese into two separate bowls before adding the food coloring.
Green mints need about 3 drops of green food coloring, and pink mints need about 1 drop of red food coloring.
Add the food coloring to the cream cheese mixture and mix until the desired color is reached.
Put the cream cheese mixture into a piping bag fitted with a medium star tip and make about nickel sized amounts on the parchment lined sheet pans.
To make this style shape, hold the frosting tip -inch above the baking sheet, squeeze the bag until about a nickel size is on the pan, and then pull up quickly.
Place sheet pan in the freezer for 2 hours to allow the mints to firm up. Store in an airtight container in the refrigerator, and enjoy!

 

 

 

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