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Cream Cheese Mints

Yield 8 dozen
Serve these creamy mints for a light post-dinner dessert. Freeze in layers of wax paper in an airtight container.


  • 1 (8-ounce) package cream cheese
  • 1/4 cup butter, softened
  • 1 (2-pound) package powdered sugar
  • 1/2 teaspoon peppermint extract
  • 6 drops red liquid food coloring (optional)
  • Powdered sugar

How to Make It

  1. Cook cream cheese and butter in a saucepan over low heat, stirring constantly, until smooth. Gradually stir in package of powdered sugar; stir in extract. If desired, divide mixture into 2 portions; stir 2 drops coloring into 1 portion and remaining 4 drops coloring into second portion.

  2. Shape mixture into 1-inch balls. Dip a 2-inch round cookie stamp or bottom of a glass into powdered sugar. Press each ball to flatten. Let stand, uncovered, 4 hours or until firm. Freeze, if desired.