Minty Stones

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

1.0 by 1 people

Rate This!

  • Makes: 96 to 120 pieces
  • Prep: 50 mins
  • Stand: dry overnight

Minty Stones

Reviews (0)

1.0 by 1 people

Rate This!

Directions

  1. In a large 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 black icing; knead until food coloring is evenly distributed.
  2. Form cream cheese mixture into 3/4-inch balls. Roll each ball in sanding sugar if desired; place on waxed paper. Cover mints with paper towels; let dry overnight. Store in a tightly covered container in the refrigerator or freeze up to 1 month. Makes 96 to 120 pieces.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Minty Stones)

  • Per serving:
  • 49 kcal ,
  • 1 g fat
  • 3 mg chol. ,
  • 9 mg sodium ,
  • 10 g carb. ,
  • 10 g sugar
rate this recipe!
add review

Reviews (0)

1 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close