DAY 10: Cream Cheese Mints
Melt in your mouth cream cheese mints.
Making these mints is like playing with scented edible Play Doh. The hardest challenge will be keeping your kids from playing with it and eating it before you can roll the mints.
RECIPE:
Cream Cheese Mints
4 oz cream cheese, softened
1 Tbs butter, softened
1 lb powdered sugar (plus additional, if needed)
¼–½ tsp peppermint extract (or a few drops of peppermint oil)
Red and green gel food coloring
Place cream cheese, butter and powdered sugar in a food processor and process until smooth. Add ¼ tsp peppermint extract or a few drops of peppermint oil. Taste mixture and add additional flavoring, if desired. (Mixture can also be mixed and kneaded by hand.)
Divide dough into thirds and place in separate bowls. Add red and green food coloring to two of the bowls. Knead in coloring until color is consistently smooth. Add additional powdered sugar if the dough is too sticky. It should be Play Doh consistency.
Shape dough into small balls and then flatten with a fork. Place on a sheet of parchment paper. Allow mints to dry for 2 hours (longer in humid locations) at room temperature before storing in a covered container.
Candy molds can also be used to make shaped mints. If you are using candy molds to shape the mints, roll the balls in granulated sugar before pressing into the candy molds to keep them from sticking.
Makes about 50 mints
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