Cream Cheese Mints

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.

• Ready In: 48 hrs 20 mins
• Yields: 30 mint balls

Ingredients

• 1 (8 ounce) package cream cheese
• 1 (2 lb) package powdered sugar
• 10 -11  drops  peppermint extract (scant 1/4 tsp)
•  food coloring (optional)
•  granulated sugar (for rolling)

Directions

1. Mixture will be dry.
2. Mix ingredients in a bowl (best if use dough hooks on your mixer).
3. Remove from bowl and knead.
4. You may add food coloring if you desire.
5. Roll in small balls and then roll the balls in granulated sugar.
6. Press into molds or slightly flatten balls.
7. Remove from mold.
8. Lay on wax paper to dry at least overnight.
9. Turn over and dry on other side.
10. Usually dry 24 hrs on each side.
11. If keeping longer than a couple of weeks, they need to be frozen.