Cream Cheese Mints

Submitted by Kannwilson

"I made these for my wedding and my daughter makes them every year at Christmas. They are wonderful. The cook time is the approximate drying time."

 

• Ready In: 4hrs 30mins
• Ingredients: 5
• Yields: 96 mints

ingredients

• 1 (8 ounce) package cream cheese
• 1⁄2 cup soft butter or 1/2 cup margarine
• 2 lbs powdered sugar
• liquid food coloring (red, green, yellow, or as desired)
• 1⁄2 teaspoon peppermint extract or 1/2 teaspoon wintergreen extract

directions

1. Combine cream cheese and butter in saucepan.
2. Stir over low heat until butter is melted, cheese is soft and the mixture is well blended.
3. Add the powdered sugar.
4. Stir until well combined.
5. Add a few drops of food coloring and your choice of flavoring.
6. You can divide the batch to make more color choices.
7. Roll into 1 inch balls.
8. Place on wax paper and press with a fork, glass bottom or cookie/candy stamp.
9. Let stand at least 4 hours until mints are firm and dry on the outside but the inside is moist and creamy.

Reviews

[Barb G.]

These are very good, I used Mint flavoring. Used a hand mixer for blending the butter and cream cheese together.worked great, also mixed in more powdered sugar when shaping the balls and flattened with a fork. Next time I think I will use a pastry tube instead of shaping into balls then flattening. Thanks for the recipe.

 

[sassykat1213]

Great recipe! My powdered sugar is stored in a glass canister, so I weighed the two pounds out on my scale. I used almond extract, which everyone loved! Next time I am trying creme de menthe! :)

 

[HisPixie]

I've been using this recipe for years and my kids love them. I typically make green, pink (trying for red!) and white at Christmas.

 

[Jellyqueen]

These mints were really good. I used the mixer also and these made up pretty good. They never did harden quite as much as I like, but they went over well, just the same. Thanks for a great recipe.

 

[kiwidutch]

What on earth did I do wrong? this recipe obviously worked for everyone else, but sadly not for me... the amount of icing sugar (powdered sugar) required seemed enormous, but I followed the instructions to the letter and was worried when even before adding any food colouring becuase my mixture was totally liquid... recipe said to roll into balls, um, for me it was rather a case of pour it onto baking trays (cookie sheets) that had shallow sides and hope that it set...in despiration I did add more icing sugar to half of the batch, but soon realised that to get it to a somewhat firm consistancy that an even more massive amount of icing sugar would be required so gave up. I did add some liquid colouring since these were promised to my DD and a wee friend who'd come to play, and they had great fun 'finger painting'' in a cookie sheet each. It did set in the fridge to a certain degree but nowhere near firm enough to rescue into balls and they licked at the results for a while and sadly the rest got tossed as it was overly sweet (probably due to my additional icing sugar) Is our cream cheese more soft than yours maybe? this recipe sounded really yummy, and I think I may make it again (scale down the recipe by 1/4 or 1/2) so that I can see if it turns out better, and if it does I will be sure to update my review. Otherwise this is a recipe that for an unknown reason simply didn't work for me and I'll chalk it up to experience. Best regards...