Recipe by Marg (CaymanDesigns)
I've been making these for years as they are easy to whip but have and excellent flavor. What colors you make them and how you decorate them depends on the occasion. Originally from a Philadelphia Cream Cheese booklet.
Top Review by Helen A.
There is something wrong with this recipe. First of all powdered sugar does not stick to the bottom of the glass. Second, it comes out like frosting and it cannot be rolled up into a ball. I am chilling mine before flattening because no matter what I use to flatten the mixture, the mixture sticks to the bottom of the glass, spoon, waxed paper, whatever. Complete disaster.
- 4 ounces cream cheese, softened
- 1 tablespoon butter
- 1 tablespoon light corn syrup
- 1⁄4 teaspoon peppermint extract (or few drops peppermint oil)
- 4 cups powdered sugar
- green food coloring
- red food coloring
- sifted powdered sugar
- green decorating icing (optional)
- red decorating icing (optional)
- white decorating icing (optional)
- melted chocolate (to garnish) (optional)
Directions See How It's Made
- Beat cream cheese, butter, corn syrup and extract in large mixing bowl at medium speed with electric mixer until well blended.
- Gradually add 4 cups powdered sugar; mix well.
- Divide mixture into thirds. Knead a few drops green food coloring into one third; repeat with red food coloring and the second third. Leave the last third white.
- Wrap each third in plastic wrap.
- Working with one color mixture at a time, shape into 3/4-inch balls.
- Place on waxed paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in confectioner's sugar.
- Repeat with remaining mixtures.
- Decorating with icing or melted chocolate.