Thursday, April 24, 2008

Cream Cheese Mints

1 3-oz pkg cream cheese at room temperature.
4 drops food coloring
(mint - green, lemon - yellow, strawberry - pink)
1 tsp flavoring extract as above
1 T milk

Stir the above together until well mixed then add 1 lb confectioner's sugar

Mix all the sugar into the cream cheese mixture, kneading it with your hands.
When completely mixed, roll into a large sausage. Break off small amounts and
roll into balls, about 1" diameter.

Place balls on waxed paper, and press flat with fork dipped in confectioner's
sugar. Let dry until tops are just dry, then flip and dry out underside.
Store in airtight container so they don't dry out any further.

Yields 80-90 mints.

- Marcia

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