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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cream Cheese Mints Recipe

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This recipe for Cream Cheese Mints is from Grannie's Homestead, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  

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

Number Of Servings:
Number Of Servings:
8 dozen
Preparation Time:
Preparation Time:
10 minutes prep 10 minutes cook time
Personal Notes:
Personal 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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