Cream Cheese Mints
SUBMITTED by
Dianne Kandes, Akron,
Ohio
“These creamy, buttery mints owe
their smoothness to cream cheese, which is one of their main
ingredients.”
1 (8 oz.) package cream cheese
1/4 cup soft butter or margarine
2 pounds powdered sugar
Few drops of food coloring, red,
yellow, green or as desired
1/2 teaspoon peppermint,
wintergreen or lemon extract.
Combine cream
cheese and butter in heavy bottomed saucepan. Stir over low heat
until cheese is soft, butter is melted and the mixture is thoroughly
blended. Add the powdered sugar and stir until well combined. Add
your choice of food coloring and flavoring. If desired you may
divide the whole batch to make 2 or 3 color choices, adding extract
to taste. Roll into 1-inch balls. Place on a sheet of waxed paper.
Press with fork or stamp with decorative cookie stamp to form design
on top. Let stand uncovered about 4 hours or overnight until mints
are firm and outside is dry, but inside is still moist and creamy.
Place in a favorite candy dish and add them to your dinner table,
your guest will surely love them.
