Sunday, March 22, 2015

CREAMY PASTEL MINTS

1 pkg (3-oz) cream cheese
1/4 to 1/2 tsp peppermint extract
food coloring of your choice
3 cups powdered sugar, divided

Place the cream cheese in a bowl to slightly soften at room temperature.

Stir the extract into the softened cream cheese until blended.

Add the food coloring to tint as desired.

Gradually mix in half of the powdered sugar.

On a clean flat work surface, knead in the remaining half of the powdered sugar until smooth. Divide the mixture into 3 portions and roll each portion to a 1/4-inch thickness. (Do not use flour or more powdered sugar for rolling.)

Cut out the candies with a 1-inch cookie cutter, rerolling and cutting until scraps are used.

Store mints between layers of waxed paper in an airtight container in the refrigerator.

Yield: Approximately 5 dozen 1-inch mints.

Note: File Photo

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