Cream Cheese Mints

My friend, Julie, taught me how to make these. You'll need mint molds from the cake supply store. They cost a couple of dollars each. Don't get them too deep or they may break when you unmold them. We used to make these by the hundreds for weddings and baby showers at the church. Its fun to get 2 or 3 people together for a mint making party. They can be done up to a month ahead and frozen. find food coloring paste in the cake supplies section at the craft store...don't use the extract liquids from the baking aisle in the grocery store. You can find the concentrated flavoring oils in the cake supplies too. The extracts don't work as well.

Cream Cheese Mints:
8 oz cream cheese
5 to 7 1/2 cups powdered sugar
1/8 tsp flavoring oil (I like cinnamon, wintergreen, clove, & peppermint)
food color paste
granulated sugar
Make sure the cream cheese is at room temperature. Place in a large bowl and mix in the powdered sugar. Start with 5 cups, and add more gradually until you get a consistency that isn't really sticky and holds it's shape. If it's humid, you'll need more powdered sugar, if it's dry you'll need less.  If you wish to make different colors and/or flavors, divide the mixture up and add the appropriate flavors and colors. Knead it until its about the consistancy of soft pie dough. Roll into balls the size of marbles. Dip one side in granulated sugar and press into the mold. Pop out of the mold and place flat on waxed paper to dry. Let sit out to dry a few hours. Pack into a sealed container with waxed paper between the layers. Refrigerate or freeze until needed.