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"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

Cream Cheese Mints Recipe

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This recipe for Cream Cheese Mints is from CHARLES FAMILY COOKBOOK, 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:  
3 oz. cream cheese (full-fat)
1 lb. confectioner's sugar
1 t. flavoring
Food coloring (paste works best)
Directions:
Directions:
While beating cream cheese on low, add sugar slowly. Mix well. Separate into bowls for different flavors or colors. Pinch off a small piece, roll in granulated sugar and press lightly in candy mold. If mints stick, sprinkle a tiny bit of sugar in each mold. Tap lightly on bottom of mold to release mint onto waxed paper-lined cookie sheet. At night cover lightly with waxed paper and kitchen towel. Next morning uncover and flip mints over. That night cover again. The next morning they should be ready. If they are still too soft, repeat. They should be firm on the outside but creamy inside.
Number Of Servings:
Number Of Servings:
approximately 110 mints
Personal Notes:
Personal Notes:
I have made these for many showers, weddings and special occasions. They are fun to do with family or friends. They are very pretty in pastel shades. To double the recipe, I use 8 oz. cream cheese and 2 lb. confectioners' sugar. It doubles nicely.

 

 

 

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