Cream Cheese Butter Mints (makes 200 mints)
1/2 c butter
2 lbs (a bag) powdered sugar
6 oz cream cheese (or 3/4 bar)
2-4 T cream (or milk)
1/4 tsp peppermint oil (or 1 tsp extract) - oil is nicer
use a TINY bit of food coloring on the end of a toothpick for a pastel color. Add more if you want, but color will become more brilliant as you knead.
Leave butter at room temperature until soft.
Mix all ingredients by hand. It will be stiff, so you may have to use hands to
knead until smooth.
Add color as desired, press into molds, or roll into a long roll (about 1/2 inch in diameter) and cut into little pillow shapes (about 1/2 inch long.)
Place on waxed paper. Let set to dry (usually a few hours total)
Turn and let other side dry. Store in covered container.
These keep a long time, and freeze well. Great for weddings, showers, parties of any kind!
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