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.
Southern Living DECEMBER 2003
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.
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.
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