Cream Cheese Mints
These smooth, creamy, after dinner mints melt-in-your-mouth, are a cinch to make, and disappear quickly. They’re the perfect holiday treat!
Servings: 70 mints
Ingredients
- 4 oz. cream cheese softened
- 1 T. butter softened
- 4 c. confectioner's sugar sifted
- 1/4 - 1/2 tsp. peppermint extract to taste
- Gel food coloring if desired
Instructions
- Line two cookie sheets with waxed paper or parchment; set aside.
- In food processor, cream together cream cheese and butter. Add confectioner's sugar one cup at a time, scraping down the sides if needed. Pulse until mixture comes together into a ball. Add mint extract; process just until incorporated.
- If you want to make different colors of mints, divide the candy into separate bowls and stir in desired color. (Use a toothpick to dip into the gel color, a little goes a long way!)
- Working quickly, roll the candy into teaspoon sized balls. Place candy balls onto prepared cookie sheets. Use the tines of a fork to flatten.
- Allow the mints to dry for several hours, turning mints over to allow even drying. Store in an airtight container in the refrigerator for about a week, or freeze for up to 3 months.
- Cook's Note: If you don’t have a food processor, you can mix the dough with an electric hand mixer.
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