Candy

CREAM CHEESE MINTS

  • 8 ounces Cream cheese
  • 1/4 cup Butter or margarine, softened
  • 2 pounds Powdered Sugar
  • 1/2 teaspoon Peppermint extract
  • 6 drops Red food coloring

    • Cook cream cheese and butter in a saucepan over low heat, stirring constantly, until smooth. Gradually stir in packagae of powdered surgar; 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 or bottom of a glass into powdered sugar. Press each ball to flatten. Let stand, uncovered 4 hours or until firm. Freeze if desired. Yeild: 8 dozen.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pam Pitts of Nashville, TN. 

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