Cream Cheese Mints
Yield: 4-5 dozen mints
4 ounces cream cheese, room temperature
1/2 teaspoon peppermint extract *
3 cups powdered sugar
Beat the cream cheese with a mixer until smooth, add the peppermint and half of the powdered sugar and beat again until combined. Add the remaining sugar and beat until well combined. Use your hand to shape into small 1/2" balls and place them on a wax paper or parchment lined tray. Press flat with a fork and then chill until ready to serve. Store in the refrigerator in an airtight container for up to two weeks or freeze for up to two months. Enjoy!
* Measure peppermint extract very carefully. I never measure over the bowl! If you add even a few drops too much, the flavor will change from "mint" to "toothpaste."
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