CREAM CHEESE MINTS

1 pkg (8-oz) full-fat (no less fat or fat-free) cream cheese, softened
3 tbsp butter, softened
Mint extract to suit taste (up to 1 tsp)
7-8 cups powdered sugar, + extra for rolling, if necessary
Food coloring, if desired
Optional toppings: sparkling colored sanding sugar, sprinkles, crushed peppermint candies, etc

In large mixer bowl, beat cream cheese and butter until smooth. Add extract.

Add 2 cups of the powdered sugar at a time, mixing and adding until a stiff dough forms. If using food coloring, add at this stage, incorporating powdered sugar until dough is not too sticky.

Cover and refrigerate approximately 2 hours or until firm enough to handle.

Line some baking sheets with waxed paper.

To make star shaped mints, use a star-tip on a pastry bag.

To make balls, scoop up dough by the teaspoonful and roll into balls. Balls may be flattened slightly with the tines of a fork, if desired.

Roll or sprinkle with sanding sugar or other toppings at this time, if using.

Allow mints to dry on the baking sheets, uncovered, for 3 hours. If necessary, flip then to allow bottoms to dry.

Store mints in refrigerator in an airtight container or may be frozen in an airtight container for up to 3 months.