butter cream cheese mints
I have tried various butter mint recipes in my years but this is truly the best one yet. I also like the fact that they freeze well. The recipe came from a former pastor's wife, which was in the church cookbook.
prep time
cook time
method
No-Cook or Other
yield
Ingredients
- 4 ounces cream cheese, room temperature
- 2 tablespoons butter (not margarine), rm temp
- 16 ounces powdered sugar
- 1/4 teaspoon peppermint extract
- 1/8 teaspoon vanilla extract
How To Make butter cream cheese mints
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Step 1In large saucepan, melt cream cheese & butter over low heat, stirring until smooth. Remove from heat. -
Step 2Gradually add in the powdered sugar then the extracts. Stir until well blended. You can add food coloring at this point if so desired.
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Step 3Let dry for a couple of minutes. Spoon into decorator w/ small tip and squirt onto waxed paper. Let set for at least 12 hours (24 hours is better) to dry then transfer in ziplock bags & store in freezer or store in air tight containers or just set out in pretty dishes uncovered.
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Step 4I actually use my Pampered Chef Easy Accent Decorator for this. You can also use a ziplock bag with a corner snipped just a bit and squeeze out in a swirlling motion to make them pretty.
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Step 5This is the consistency. Hope you can tell by the pic, which isn't that good.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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