Creamcheese mints big batch
- 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.
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.