Saturday, April 6, 2013

Homemade Cream Cheese Mints
Calories per mint: about 10
1 3-ounce package cream cheese, softened
1 teaspoon pure mint extract
3 cups powdered sugar, sifted
(Optional) Food coloring
(Optional) Rainbow-colored sugar crystals

Line baking sheets with waxed paper.  I use jelly roll-size pans.

In a mixing bowl, with an electric mixer beat together softened cream cheese and mint extract.
*Note: While creaming the cream cheese is the ideal time to add food coloring to dye the dough.
Add powdered sugar gradually and beat until smooth, kneading in the last of the powdered sugar with hands or a heavy spoon.
Lightly dust the wax paper-lined baking sheets with sifted powdered sugar.
Using a 1/2-teaspoon measuring spoon, form mixture into balls the size of a cherry.
NOTE:  I do not roll the mints in sugar crystals.  Although that colorful sugar makes the mints sparkle, for our family, biting into the mint and having the crunch of the sugar crystals is undesirable.  However, if you like that sugary crunch, at this point roll the dough ball in a bowl of granulated or sugar crystals. I sprinkled mine with superfine sugar.

You may also fill mini muffin cups with melted chocolate. Add a flattened mint (small and centered so chocolate surrounds it.). Add chocolate to cover. let set at least 1 hour or more. May refrigerate. Makes a great gift!

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