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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream Cheese Mints Recipe

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This recipe for Cream Cheese Mints is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8oz) brick of cream cheese; room temperature
1 tsp peppermint extract
5½ – 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 ½-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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