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Creamy Pastel Mints

Source of Recipe

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Creamy Pastel Mints

Country Woman March/April 1998
Reviews rate this recipe 4 of 5 stars.
Prep: 40 min.
Yield: about 5 dozen.

These mints are so simple to put together, and fun to share. I make them for all sorts of occasions, from baby showers to birthdays. —Janice Brady, Seattle, Washington

Ingredients:
• 3 ounces (6 tablespoons) cream cheese
• 1/4 to 1/2 teaspoon peppermint extract
• Red food coloring
• 3 cups confectioners' sugar

Directions:
1. Place cream cheese in a bowl; let stand at room temperature to soften slightly. Stir in extract until blended. Tint mixture pink or red as desired. Gradually mix in half of the confectioners’ sugar.

2. On a work surface, knead in remaining confectioners’ sugar until smooth. Divide mixture into three portions; roll each to 1/4-in. thickness. (Flour or additional confectioners' sugar is not necessary for rolling.)

3. Cut candy with a 1-in. heart-shaped cookie cutter. Store between layers of waxed paper in an airtight container in the refrigerator.

1 piece equals 28 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 4 mg sodium, 6 g carbohydrate, 0 fiber, trace protein.