Cream Cheese Mints
- In a small mixing bowl stir together softened cream cheese and peppermint extract. Gradually add powdered sugar, stirring until mixture is smooth. (Knead in the last of the powdered sugar with your hands.) Add food coloring; knead until food coloring is evenly distributed.
- Form cream cheese mixture into 3/4-inch balls. Roll each ball in granulated sugar; place on waxed paper. Flatten each ball with the bottom of a juice glass or with the tines of a fork. (Or, sprinkle small candy molds lightly with sugar. Press about 3/4 to 1 teaspoon cream cheese mixture into each mold. Remove from molds.) Cover mints with paper towels; let dry overnight. Store in a tightly covered container in the refrigerator or freeze up to 1 month. Makes 48 to 60 pieces.
Nutrition Facts (Cream Cheese Mints)
- Per serving:
- 33 kcal cal.,
- 1 g fat
- 2 mg chol.,
- 5 mg sodium,
- 7 g carb.
- Percent Daily Values are based on a 2,000 calorie diet