venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
Combine cream cheese and butter in saucepan.
Stir over low heat until butter is melted, cheese is soft and the mixture is well blended.
Add the powdered sugar.
Stir until well combined.
Add a few drops of food coloring and your choice of flavoring.
You can divide the batch to make more color choices.
Roll into 1 inch balls.
Place on wax paper and press with a fork, glass bottom or cookie/candy stamp.
Let stand at least 4 hours until mints are firm and dry on the outside but the inside is moist and creamy.
eeded.
To Make The Cream Cheese Filling: In the bowl of
Mix cream cheese and powdered sugar together, kneading by hands until consistency as desired.
Add coloring and flavoring. Pinch off small balls and roll in granulated sugar.
Press into candy molds.
Remove any excess and remold onto waxed paper. Makes about 60 mints.
Beat cream cheese until soft, add color and flavor. Gradually beat in powdered sugar.
Knead the mixture until of a pie dough consistency.
(A soft or firmer candy can be made by adding or decreasing sugar.)
nd beat until smooth. Add cream cheese and blend until fully combined
Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth.
Add peppermint oil and food coloring.
Shape into 1/2-inch balls.
Roll in granulated sugar. Chill 1 to 2 hours or until firm.
(Mints can be pressed into candy molds before chilling, if desired.)
Mints may be frozen in an airtight container up to 2 months.
Combine cream cheese
and butter in heavy
Beat cream cheese until soft.
Add confectioners sugar and extract.
Knead the mixture.
Pinch off small piece and roll in granulated sugar.
Press into candy mold.
Place on wax paper. Makes 40 to 50 mints.
Combine cream cheese, half and half and butter
In medium bowl, cream together confectioners' sugar and cream cheese until smooth. Divide into three sections and mix peppermint extract and green food coloring into the first, butter flavored extract and 1/2 teaspoon yellow food coloring into the second, and lemon extract and the remaining 1/2 teaspoon yellow food coloring into the third.
Roll each section out onto a flat surface and cut with small cookie cutters, or press into candy molds. Allow individual mints to air dry for 2 hours. Then refrigerate or freeze until serving.
Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth.
Add peppermint oil and food coloring.
Shape into 1/2-inch balls; roll in granulated sugar. Chill 1 to 2 hours or until firm.
Mints may be frozen in an airtight container up to 2 months.
Yields 6 dozen.
Combine cream cheese and butter.
Add powdered sugar and stir until well combined. Add your choice of food coloring and flavoring.
If desired, divide into two batches to make different colors and/or flavors.
Roll into 1-inch balls.
Place on a sheet of waxed paper.
Press with fork.
Let stand, uncovered, about 4 hours or overnight until mints are firm and outside is dry, but inside is still moist and creamy.
Cut sugar into cream cheese with pastry blender.
Add a few drops of food coloring until desired shade is reached.
Knead until smooth.
Roll into logs and cut 1/4 to 1/2 inch thick or press into candy molds by pinching off a piece of dough and rolling into a ball.
Dip in granulated sugar and press into lightly greased rubber mold.
Level off with spatula, then twist mold to release mint.
Stack between sheets of wax paper and freeze for later use if desired.
Yield:
75 mints.
Combine cream cheese and butter in heavy bottomed saucepan. Stir over low heat until cheese is soft, butter is melted, and the mix is blended.
Add the powdered sugar and stir until well combined.
Add your choice of food coloring and flavoring; 2 or 3 different choices of color can be used by dividing the mix.
Roll into 1-inch balls.
Place on a sheet of waxed paper.
Press with fork.
Let stand, uncovered, 4 hours, or overnight, until mints dry and firm.
Inside will be creamy.
Cream together powdered sugar and cream cheese in a small bowl. Add peppermint extract.
Divide mixture in half.
Add red food coloring to one half and green food coloring to other.
Knead until consistency of pie dough.
Form dough into 1/2-inch balls.
Roll balls in sugar.
Press into candy molds.
Remove immediately. Yield:
about 2 dozen mints.
Soften cream cheese in large mixer bowl.
Add powdered sugar gradually until mixture becomes stiff.
Add flavoring.
(For more than 1 color, separate mixture into individual bowls at this point.)
Add coloring, a little at a time, to reach desired color. Roll into small balls.
Roll balls in granulated sugar.
Press ball into mold.
Unmold at once.
Makes 90 candies.
edium-low heat, blend together cream cheese and butter.
Slowly add
In a large bowl, with an electric mixer, beat together cream cheese and extract.
Add powdered sugar gradually and beat until smooth.
Knead the last of the powdered sugar with hands.
Form mixture into the size of cherry and roll in sugar, if desired. Place on wax paper and flatten with fork.
Let stand overnight. Makes 3 dozen mints.
n medium mixing bowl, blend cream cheese, butter Crisco and mint extract