Cream Cheese Mints

I’ve made these delicious mints many times through the years. You can tint them any color you like for holidays, bridal, or baby showers. This recipe makes about 12 dozen mints.

1 (8 oz.) package cream cheese

1/4 cup soft butter

2 lbs. powdered sugar

Few drops of food coloring

1/2 teaspoon peppermint, mint or lemon extract

Combine cream cheese and butter in a 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 can divide the whole batch to make two or three color choices, adding the extract to taste. Roll into 1-inch balls. Place on a sheet of waxed paper. Press with a fork or stamp with a decorative cookie stamp to form a design on top. Let stand uncovered, about 4 hours or overnight, until the mints are firm and outside is dry, but inside is still creamy.

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