Cream cheese mints #1

Yield: 200 Servings

Measure Ingredient
1 pack (8-oz) cream cheese; room temperature
2 pounds Powdered sugar
8 drops Flavoring (spearmint; peppermint; lemon or butter rum)
8 drops Food coloring

Knead sugar and cream cheese to form ball. Divide dough into fourths. Work with ¼ at a time. Wrap remaining dough in foil to pervent drying. Add 2 drops flavoring and 2 drops coloring to the portion you are working with.

Press into molds or use a super shooter. Let mints set while mixing and molding remaining fourths. Store in a tightly covered tin, separating the layers with wax paper. These will keep indefinitely. Yield: 200 mints.

KATHY PALAZZI

(MRS. ROBERT)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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