Peppermint Twist Mints
- 3 cups confectioners' sugar
- 4 ounces cream cheese, softened
- 1 teaspoon peppermint extract
•Line a rimmed baking sheet with waxed paper.
•In large bowl, beat all ingredients until crumbly. Knead until dough is smooth then divide into four balls.
•Roll each ball into 18-inch long rope. Twist together two ropes at a time and cut into 1-inch pieces. Place on baking sheet, cover loosely, and allow to dry overnight.
For colored mints, use food color to color the dough. You might even want to twist two different colors together.