Cream cheese mints #1
200 Servings
Ingredients
| Quantity | 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 |
Directions
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, .