About 18 2-inch hearts (serving size: 1/18)

How to Make It

Step 1

Put cream cheese, peppermint extract, and food coloring in mixing bowl. Slip plastic bags over hands, and use hands to mix ingredients until well-blended, or beat with electric mixer on low speed.

Step 2

Add 3 cups of the powdered sugar to the cream-cheese mixture; mix at low speed until blended (dough will be stiff, like piecrust dough).

Step 3

Line a flat surface with waxed paper (hold in place by taping down the edges), and dust with the remaining powdered sugar. Set the cream-cheese dough in the middle and begin kneading it with hands to incorporate as much powdered sugar as possible, until dough is very stiff.

Step 4

Roll out the dough with rolling pin, or pat with hands until it's about 1/2-inch thick. Cut with heart-shaped cookie cutters and place on a serving plate. Combine dough scraps and re-roll to create additional hearts.

Step 5

If desired, decorate by pressing jimmies or sprinkles onto the top or sides of each heart.

Step 6

Chill uncovered in the refrigerator for at least 12 hours to harden.

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