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Cream Cheese Mints

Source of Recipe


From "The Ultimate Candy Book" by Bruce Weinstein






List of Ingredients



• 3 ounces cream cheese (not fat-free), at room temperature
  
• 2-1/2 to 3 cups confectioners' sugar
  
• 1/2 tsp mint extract (or 4 to 6 drops peppermint oil)
  
• 6 drops green food coloring
  
• 1 cup superfine sugar for coating
  






Instructions



1. In a medium mixing bowl, beat the cream cheese until softened. Slowly add 1-1/2 cups of the confectioners' sugar. Beat in the mint extract and food coloring until well blended. Add the remaining confectioners' sugar, 1/4 cup at a time, until a soft dough is formed.
   
   
2. Turn onto a counter or board dusted with confectioners' sugar and knead the dough for 5 minutes. (Add more confectioners' sugar, 1 tablespoon at a time, if the dough is too soft and sticky.)
   
   
3. With your hands, roll tablespoonsful of the dough into balls, then roll each ball into superfine sugar. Flatten the balls slightly into patties. (The sugared mint balls can also be pressed into candy molds. The coating of superfine sugar will allow them to release easily from the molds. Adjust the amount of dough used for each mint according to the shape and size of the mold you choose.) Store the mints in layers, separated by wax paper, in an airtight container in the refrigerator for up to 2 weeks.
   
   Makes about 3 dozen mints.
   
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   VARIATION: To make Valentine's Cream Cheese Mints, substitute red food coloring for the green food coloring. Shape the mints into hearts after coating with superfine sugar, or press them into heart-shaped molds.