Cream Cheese Mints- Day 73 of the 100-Day Countdown to Christmas

I remember making these in home economics when I was in seventh or eighth grade! My mom was a teacher at my school and her and my home economics teacher were good friends and still are today. They have both since retired and enjoy traveling and have gone on many trips together. Mrs. Liberman made these for my baby shower and for my sister's wedding last May. These little mints are SO good!

My favorite flavos are peppermint and almond. I have not tried butter rum, but I think that would be delicious as well. Between the color/flavor comibinations, the possibilities are endless! I'm wondering if you could even dip in chocolate?! Hmm....




Photo Credit: Marianne 5



Cream Cheese Mints 

1 (3 oz) package cream cheese

3 C powdered sugar, sifted 

1/4-1/2 tsp peppermint extract, or extract of your choice 

food coloring, optional

granulated sugar,  for rolling

In a small mixing bowl stir together softened cream cheese and peppermint extract. Gradually add powdered sugar, stirring until mixture is smooth. (Knead in the last of the powdered sugar with your hands.) Add food coloring; knead until food coloring is evenly distributed

.Form cream cheese mixture into 3/4-inch balls. Roll each ball in granulated sugar; place on waxed paper. Flatten each ball with the bottom of a juice glass or with the tines of a fork. (Or, sprinkle small candy molds lightly with sugar. Press about 3/4 to 1 teaspoon cream cheese mixture into each mold. Remove from molds.) Cover mints with paper towels; let dry overnight. Store in a tightly covered container in the refrigerator or freeze up to 1 month. Makes 48 to 60 pieces.

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