Prep 20 mins
Cook 48 hrs
This recipe was given to me by a coworker. I normally don't like mints, but these are great. She says that the batter is a little dry, but never add more liquid than what is needed. She also said the light cream cheese doesn't work well. She uses candy molds for her mints.
- Mixture will be dry.
- Mix ingredients in a bowl (best if use dough hooks on your mixer).
- Remove from bowl and knead.
- You may add food coloring if you desire.
- Roll in small balls and then roll the balls in granulated sugar.
- Press into molds or slightly flatten balls.
- Remove from mold.
- Lay on wax paper to dry at least overnight.
- Turn over and dry on other side.
- Usually dry 24 hrs on each side.
- If keeping longer than a couple of weeks, they need to be frozen.
What a great way to use up leftover cream cheese. Easy & delicious. The only change I would make to the recipe is to use the regular paddle hook in your mixer (if you have a kitchenaid). The dough hook didn't do anything, but the paddle blended the mint batter perfectly. Thanks for a great recipe.
Mint is awesome but experiment with other flavorings. I made several colors for my wedding and added a different flavor for each. Strawberry was good but the almond flavored were a huge hit.
These are excellent! I am required to make these for every baby shower I am invited to (along with the cake). I use a rubber mint mold that make 25 mints at one time. I perfer to use 1/4 to 1/2 tsp. peppermint extract instead of peppermint oil. Once the mints have dried out, I store them in a rubbermaid container (with a tight fitting lid). lay the mints flat. Separate the layers with waxed paper and freeze until ready to use. Be sure to check out the picture :)