Cream Cheese Mints

Cream Cheese Mints

Blogger Deborah Harroun of Taste and Tell makes a favorite after-dinner candy.

Prep Time

30

Minutes

Total Time

2:30

Hrs:Mins

Makes

96

candies

1
package (3 oz) cream cheese, softened
1
tablespoon butter, softened
3
cups powdered sugar
1/4
teaspoon mint or peppermint extract
Red food color, if desired
  1. In food processor, place cream cheese, butter and powdered sugar. Cover; process, using on-and-off pulses, until mixture comes together into a ball. Add mint extract; process just until incorporated.
  2. Place dough on work surface sprinkled with additional powdered sugar. Add a few drops food color to center of dough; knead until dough is evenly tinted. Roll dough into ropes; cut into small pieces. Roll each piece into a ball; place on waxed paper.
  3. Flatten each ball with a fork. Let stand 2 hours or until dry.
Makes 96 candies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you don’t have a food processor, you can mix the dough with an electric mixer or by hand with a wooden spoon.
Store the mints in the refrigerator, or freeze in a freezer container for 2 to 3 months.
Try different extracts for different flavored mints…leave them white, or tint with green food color or the color of your choice.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.