HAPPY Holidays: Cream Cheese Mints

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 Food coloring
  • 1 tsp Peppermint extract
  • 4 1/2 cups Powdered sugar

• Dairy

  • 1 (8oz brick of cream cheese
  • 2 tbsp Butter

Found on tatertotsandjello.com

Description

Ingredients

• 1 (8oz) brick of cream cheese; room temperature
• 2 tbsp butter; room temperature
• 1 tsp peppermint extract
• 4½ – 5 cups powdered sugar
• food coloring

Directions

• Line a large baking sheet with wax paper. (Do as I say, not as I did… my bad.) Set aside.
• Using a stand mixer or a hand mixer, combine cream cheese and butter. Once well combined, add in peppermint extract.
• Slowly add powdered sugar ½ cup at a time until thick. The mixture should be stiff enough to hold a peak and not wilt when the mixer is off. This is normally in the 4½ to 5 cups of powdered sugar range.
• Add food coloring to cream cheese mixture until desired color is reached. If doing multiple colors, divide cream cheese and then dye. (My mints required 1 drop of red and 3 drops of green.)
• Put cream cheese mixture into a piping bag fitted with a medium star tip and drop nickel sized amounts on lined baking sheet. (To make the “kiss” shape, hold tip ½-inch above the baking sheet, squeeze bag until circumference is about that of a nickel, and then pull up quickly.)
• Place tray in freezer for 2 hours to allow the mints to firm up. Store in an airtight container in the refrigerator.