Cream Cheese Mints
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- (8 ounce) packages cream cheese
- (2 lb) packages powdered sugar
- 10 -11 drops peppermint extract ( scant 1/4 tsp)
- food coloring (optional)
- granulated sugar ( for rolling)
1Mixture will be dry.
3Remove from bowl and knead.
4You may add food coloring if you desire.
5Roll in small balls and then roll the balls in granulated sugar.
7Remove from mold.
8Lay on wax paper to dry at least overnight.
9Turn over and dry on other side.
10Usually dry 24 hrs on each side.
11If keeping longer than a couple of weeks, they need to be frozen. Makes 30 mints or 40 depending on the mold.