Cream Cheese Mints

• 4 ounces, weight Cream Cheese, Softened
• 1 Tablespoon Butter, Softened
• 4 cups Powdered Sugar
• 2 drops Peppermint Oil (to Taste)
• Gel Coloring, As Needed (optional)

1. Using mixer, blend cream cheese and butter. Slowly add powdered sugar until mixture pulls away from the side and begins to form a ball. If necessary, add a couple more tablespoons of powdered sugar. Add peppermint oil to taste. If desired, add gel color and mix until color is uniform.
2. Pinch off balls that are about 1/2 to 3/4 inch. Roll ball in powdered sugar and place on wax-paper-covered baking sheets. Using a fork that has also been dipped in the powdered sugar, press indentation on the top of the mints. Allow to dry on counter for 1 hour and then place the baking sheets with mints on them in the freezer until frozen.
3. Store in the freezer or in the refrigerator with wax paper between layers.

weight cream cheese, butter, powdered sugar, oil, gel coloring

Taken from tastykitchen.com/recipes/desserts/cream-cheese-mints-3/ (may not work)