Permafrost Peppermints

• 4 oz. PHILADELPHIA Cream Cheese, softened
• 1 Tbsp. butter or margarine, softened
• 1 Tbsp. light corn syrup
• 1/4 tsp. peppermint extract*
• 4 cups powdered sugar
• Green and red food coloring
• Sifted powdered sugar
• Green, red and white decorating icings (optional)

1. Beat cream cheese, butter, corn syrup and extract in large mixing bowl with electric mixer at medium speed until well blended.
2. Gradually beat in 4 cups powdered sugar until well blended.
3. Divide mixture into thirds.
4. Knead a few drops green food coloring into one third; red food coloring into second third; leave one third plain.
5. Wrap each piece in plastic wrap.
6. Working with one color at a time, shape dough into 3/4-inch balls.
7. Place on wax paper-lined cookie sheet.
8. Flatten each ball with bottom of glass that has been lightly dipped in granulated sugar.
9. Repeat with remaining mixtures.
10. Decorate with icings, if desired.
11. Let dry before storing.
12. Store in covered container in refrigerator.

philadelphia cream cheese, butter, light corn syrup, peppermint, powdered sugar, coloring, powdered sugar, green

Taken from www.kraftrecipes.com/recipes/permafrost-peppermints-57163.aspx (may not work)