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Cream Cheese Mints - 4 Recipes
Recipe #1 - Cheese Mints
Ingredients
1 (8 ounce) package cream cheese
1/4 cup butter or margarine, soft
2 pounds powdered sugar
Few drops food coloring: red, yellow, green, or as desired
1/2 teaspoon peppermint, wintergreen or lemon extract
Method
Combine cream cheese and butter in heavy bottomed saucepan. Stir over low heat until cheese is soft, butter is melted, and the mixture is thoroughly blended. Add the powdered sugar and stir until well combined. Add your choice of food coloring and flavoring. If desired, you may divide the whole batch to make 2 or 3 color choices, adding extract to taste. Roll into 1-inch balls. Place on a sheet of waxed paper. Press with fork, or stamp with decorative cookie stamp to form design on top. Let stand, uncovered, about 4 hours or overnight until mints are firm and outside is dry, but inside is still moist and creamy.
From www.recipeusa.org/Candy/Cheese%20Mints%20%20357.htm (Page not found)
Cybermom_chick
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Recipe #2 - Cream Cheese Mints
Ingredients
1 (8-ounce) package cream cheese
1/4 cup butter, softened
1 (2-pound) package powdered sugar
1/2 teaspoon peppermint extract
6 drops red liquid food coloring (optional)
Powdered sugar
Method
Cook cream cheese and butter in a saucepan over low heat, stirring constantly, until smooth. Gradually stir in package of powdered sugar; stir in extract. If desired, divide mixture into 2 portions; stir 2 drops coloring into 1 portion and remaining 4 drops coloring into second portion. Shape mixture into 1-inch balls. Dip a 2-inch round cookie stamp into powdered sugar. Press each ball to flatten. Let stand, uncovered, 4 hours or until firm. Freeze, if desired, in layers of wax paper in an airtight container. Yield: 8 dozen.
Prep: 1 hr 10 min
Stand: 4 hrs
From www.southernliving.com/food/valentine/cream_cheese_mints.asp (Page not found)
Source: Susan Cantrell, Birmingham, AL
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Recipe #3 - Cream Cheese Mints
Ingredients
1 8-ounce package cream cheese
1/4 cup butter, soft
2 pounds powdered sugar
Few drops food coloring
1/2 teaspoon peppermint, wintergreen or lemon extract
Method
Combine ream cheese and butter in heavy bottomed saucepan. Stir over low heat until cheese is soft, butter is melted, and the mixture is thoroughly blended. Add the powdered sugar and stir until well combined. Add your choice of food coloring and flavoring. If desired, you may divide the whole batch to make 2 or 3 color choices, adding extract to taste. Roll into 1-inch balls. Place on a sheet of waxed paper. Press with fork or cookie stamp to form design on top. Let stand, uncovered, about 4 hours r overnight until mints are firm and outside is dry, but inside is still moist and creamy. I found that I had to freeze them for about 10 minutes when I used molds to get them to pop out. I did not have luck getting them out of plastic sheet molds unless they were round (medallions or strawberries).
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From www.advancenet.net/~jscole/maidens.htm
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Recipe #4 - Cream Cheese Mints
Ingredients
1 package (8 ounce) cream cheese
1/4 cup butter or margarine, soft
2 pounds powdered sugar
Few drops food coloring: red, yellow, green or as desired
1/2 teaspoon peppermint, wintergreen or lemon extract
Method
Combine cream cheese and butter in heavy bottomed saucepan. Stir over low heat until cheese is melted and the mixture is thoroughly blended. Add the powdered sugar and stir until well combined. Add your choice of food coloring and flavoring. If desired, you may divide the whole batch to make 2 or 3 color choices, adding extract to taste. Roll into 1-inch balls. Place on waxed paper. Press with fork or cookie stamp to form design on top. Let stand about 4 hours, or overnight until mints are firm and outside is dry, but inside is still moist and creamy.
From www.ultimatechristmaspage.com/christmascookies1.html (Page not found)
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