4 1/4 to 4 1/2 cups powdered sugar superfine sugar
How to Make It
Place cream cheese, mint extract and food color in the KitchenAid® Stand Mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds, or until smooth. Continuing on Speed 2, gradually add powdered sugar and mix about 11⁄2 minutes, or until mixture becomes very stiff.
To make mints, dip individual flexible candy molds into superfine sugar. Press in mint mixture. Turn out onto waxed paper covered with superfine sugar. Repeat until all mixture is used, Or: Shape mixture into 3⁄4-inch balls, using 1 teaspoon for each ball. Roll in superfine sugar.
Place on waxed paper covered with superfine sugar. Flatten slightly with thumb to form 1⁄4-inch thick patties. If desired, press back of fork lightly on patties to form ridges. Store mints, tightly covered, in refrigerator. Mints also freeze well.
The dough would not come together if u use the 4 cups of sugar. I think the 3 was a typo. When I added the rest of the 8 ounces I was able to shape the dough (just a tad sticky) roll them in the super fine sugar and flatten. Balls the size of dimes worked the best. Making a bunch of balls at a time saves you a lot of time. Just set them in a flat bowl of superfine sugar until u have done 10 or so. Coat and placa on wax paper. Flatten immediately. The flavoring is very mild. I used peppermint and red food coloring.