Cream cheese mints
8 ounces softened cream cheese
3 tablespoons butter softened
7-8 cups powdered sugar (start with 7, reserve 1 cup for dipping later)
4-6 drops peppermint oil
Place softened cream cheese, butter, and peppermint oil in a large mixing bowl. Beat with an electric mixer until fluffy.
Add 7 cups of confectioner’s sugar and beat again until dough like in consistency. It will seem stiff and dry at first but after a minute or two it will come together. If it is too dry to form balls after you are done mixing (this is rare), add in a tablespoon of milk and mix again.
Form into small one inch balls and place on waxed paper.
Roll each ball into confectioner’s sugar and flatten slightly with your fingertip, a fork, the back of a spoon, or a tiny seasonal stamp.
Allow mints to dry for a few hours before storing. If they will be eaten in a day or two, I leave them out at room temp in an airtight container. For longer storage, place in the refrigerator.
Can tint with food coloring to match the occasion if desired. Wedding shower, baby shower, holidays, etc.
Makes about 80 one inch mints
(Mine made 95)