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Butter Mints

Yield Makes 20 dozen mints
These buttercream mints are made with cream cheese, butter, and powdered sugar with flavor coming from vanilla and peppermint extracts.  Freeze extras in a zip-top freezer bag for up to three months.

Ingredients

  • 1/2 (8-ounce) package cream cheese
  • 2 tablespoons butter
  • 1 (16-ounce) package powdered sugar
  • 1/4 teaspoon peppermint extract
  • 1/8 teaspoon vanilla extract

How to Make It

  1. Melt cream cheese and butter in large saucepan over low heat, stirring constantly until smooth. Gradually stir in powdered sugar; add peppermint and vanilla extracts, stirring until well blended.

  2. Divide cream cheese mixture into 10 (1/4-cup) portions; roll each into a 12-inch rope. Cut into 1/2-inch pieces. Let stand, uncovered, 4 hours or until firm.