Directions: |
Directions:8 oz package of cream cheese, softened ¼ cup butter, softened 2 lbs powdered sugar, sifted 1-2 teaspoon mint extract gel food coloring ½ cup powdered sugar for rolling mints |
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Notes: |
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Notes: Combine cream cheese and butter in a large mixing bowl and mix until smooth
Add 1 cup of powdered sugar and mix until smooth
Add the mint extract and mix until combined
Gradually, add the remaining powdered sugar until smooth and consistent. Use a stand mixer or food processor
Separate the mixture into four separate bowls or however many different colors you want
Add a small amount of food coloring to each bowl and stir in until the color is uniform
Cover and refrigerate for 2 hours or until firm enough to handle. You don't want it sticking to your hands
Line 2 quarter sheet pans with parchment paper and dust with powdered sugar.
Pinch off small amounts of the dough and form into a 1 inch balls
Roll each ball in powdered sugar and place on prepared sheet pans
Gently press the tines of a fork into the top of each ball. You can also use the bottom of a shot glass if you don't want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking
Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm
Store in airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
Mints can be refrigerated or frozen.
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