Cream Cheese Mints
These creamy mints came from my grandmother’s kitchen over 60 years ago. I don't think since I have been born that I can remember an occasion with my family from a wedding to a baby shower where my Grandmother wasn't begged to make these. They can be frozen beautifully in an airtight container stacked between sheets of wax paper.
Cream Cheese Mints
1-8 oz. package Cream Cheese
¼ cup Butter, softened
2 pounds Powdered Sugar
½ t. peppermint extract
6 drops of food coloring
Powdered Sugar
Cook cream cheese and butter in a saucepan over low heat, stirring constantly, until smooth. Gradually stir in package of powdered sugar; stir in peppermint extract.
Divide cream cheese mixture into 2 portions, if desired. Stir 2 drops of food coloring into 1 portion and remaining 4 drops into second portion.
Shape each portion of mixture into 1-inch balls. Dip each ball into powdered sugar. You can either form the balls into shapes with molds for the occasion or flatten with a glass for round mints.
Let stand uncovered, 4 hours or until firm. Freeze if desired. Yields: 8 dozen.
Note: You can make multiple types of mints – simply divide the mixture into 2 or 4 portions before you add the flavoring extract and then color appropriately. I am fond of doing three batches that include: Wintergreen – green, Peppermint – red, Spearmint – blue. These mints are also wonderful when half dipped in dark chocolate.
Cream Cheese Mints
1-8 oz. package Cream Cheese
¼ cup Butter, softened
2 pounds Powdered Sugar
½ t. peppermint extract
6 drops of food coloring
Powdered Sugar
Cook cream cheese and butter in a saucepan over low heat, stirring constantly, until smooth. Gradually stir in package of powdered sugar; stir in peppermint extract.
Divide cream cheese mixture into 2 portions, if desired. Stir 2 drops of food coloring into 1 portion and remaining 4 drops into second portion.
Shape each portion of mixture into 1-inch balls. Dip each ball into powdered sugar. You can either form the balls into shapes with molds for the occasion or flatten with a glass for round mints.
Let stand uncovered, 4 hours or until firm. Freeze if desired. Yields: 8 dozen.
Note: You can make multiple types of mints – simply divide the mixture into 2 or 4 portions before you add the flavoring extract and then color appropriately. I am fond of doing three batches that include: Wintergreen – green, Peppermint – red, Spearmint – blue. These mints are also wonderful when half dipped in dark chocolate.
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