Cream Cheese Mints

• 8 ounces, weight Cream Cheese (full Fat, If Possible)
• 2 pounds Powdered Sugar
• 1 teaspoon Mint Extract, Or Up To Double The Amount, To Taste
• Granulated Sugar, For Dusting

1. 1. In the bowl of a stand mixer fitted with a paddle attachment, whip cream cheese and slowly add powdered sugar, small amounts at a time until incorporated.
2. 2. Add peppermint extract, small amounts at a time until you reach your desired taste.
3. 3. Roll mixture into small balls and roll in sugar.
4. 4. Press into molds of your choosing, place on a cookie sheet and allow to set. Placing the mints in the freezer is a great way to speed up this process.
5. If you would like to make the mints in advance, allow them to set, then store in an airtight container for up to three months. We doubled this recipe and with heart-shaped "bride" and "groom" molds and we were able to make about 275 mints. The original recipe says that it should yeild 200 per recipe so you can make these as small or large as you wish.

weight cream cheese, sugar, amount, sugar

Taken from tastykitchen.com/recipes/desserts/cream-cheese-mints-2/ (may not work)