Creamcheese mints big batch

Creamcheese mints big batch
Creamcheese mints big batch

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Recipe:

  • 8 oz. pkg. cream cheese

  • 1/4

    c. soft butter

  • 2

    boxes powdered sugar 2 lb. (plus 1 box on hand for rolling)

  • Food coloring (Try the gels if you haven’t yet. You can control color intensity better than with liquids.)

  • Various extract flavors of your choice.

Directions

Preparation: Combine cream cheese and butter in heavy pan. Stir over low heat until cheese to soft, butter melted and mixture blended. Add in powdered sugar. Divide mint dough into small bowls, each of which you will add color and flavor. Here’s what I like: green for mint, pink for almond, yellow for lemon. Any flavor works well with this mixture so go crazy; rum, anise, orange – whatever. Mix each with spoon. Use separate utensil for each one – don’t transfer color and flavor from bowl to bowl by using the same spoon. Line a cookie sheet with wax paper or parchment. Work the dough, one bowl at the time, by first rolling into small balls about one inch. If it’s too sticky, mix in a little more powdered sugar. Use a cookie stamp or whatever you like to press each ball into your desired round. Dust your stamp in powdered sugar to prevent sticking. Let dry on the cookie sheets for a couple days before removing. I turned mine over to dry on other side. I dry them under a clean dish or wax paper.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: