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