Old Style Cream Cheese Mints

Cream cheese mints were the go to for all the fancy parties. Whether it was a baby shower, a wedding, and tea, or just a ladies Bible study, growing up these mints were always on a pretty glass plate waiting for the guests.  A couple of years ago, it started to trend back, but quickly died again due to the time it takes to make them. For me they are well worth the time investment. Besides, i already have the molds. Don't get me wrong, I love the melt mints, but the nostalgia of the cream cheese just keeps me coming back.  

Cream Cheese Mints

1 8-ounce package cream cheese, at room temperature

1 2-pound bag of powdered sugar 

Food flavoring (peppermint)

Food coloring

Granulated sugar, for coating mints

To mix up place cream cheese in a large mixing bowl. Using an electric mixer, start adding powdered sugar until you reach the consistency of play dough. This will probably be slightly less than a 2-pound bag of powdered sugar. If the dough is sticky at all, keep adding powdered sugar.

Add a drop or two of flavoring and mix to incorporate. Taste it. Add more flavoring if desired.

Place equal portions of the dough into separate bowls. Add desired food coloring and mix well.

Then with each color created roll  marble-sized portion of dough, then roll it in granulated sugar, and press into a mint mold. Remove mint by inverting the mint mold. The mint should pop right out. Repeat with remaining dough. Store in fridge until ready to serve, or freeze for several months.