Mints

• 8 oz. pkg. cream cheese
• 2 lb. powdered sugar
• choice of food color
• 1/2 tsp. peppermint oil or concentrated flavor or if using extracts, 1 to 1 1/2 tsp.
• 3 oz. pkg. cream cheese
• 2 2/3 c. powdered sugar
• choice of food color
• few drops flavoring

1. Bring cream cheese to room temperature.
2. Knead the powdered sugar and cream cheese together to make a stiff dough.
3. Divide mint mixture into as many bowls as you want different colors and flavors of mints.
4. Add only a few drops of coloring and flavoring at a time.
5. Roll mint mixture into balls the size of small marbles.
6. As each mint is made, dip it and the mold into granulated sugar. Press mixture into mold firmly.
7. Roll edges back from mold and tap mold upside down until mint drops out.
8. As the mints are made, place them face up on waxed paper to dry.
9. When all have dried for at least an hour or overnight, arrange in layers between waxed paper in airtight containers.
10. May be frozen.
11. Yields 250 leaves or 180 roses.

cream cheese, powdered sugar, color, peppermint oil, cream cheese, powdered sugar, color

Taken from www.cookbooks.com/Recipe-Details.aspx?id=997748 (may not work)