venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
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 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.
Beat
cream cheese with milk until smooth.
Add remaining ingredients, blend.
Press small amounts into candy molds. Remove from
molds
and
air
dry at room temperature, 4 to 6 hours. Store in airtight containers.
Yields 4 dozen.
Mix together butter, cream cheese and extract.
Gradually mix in powdered sugar; mixture will be stiff.
Add food coloring, if desired, and mix until color is evenly distributed.
Can be formed into balls and pressed with fork or formed into balls, rolled in sugar and pressed into molds.
If pressed into molds, freeze for 5 to 10 minutes before unmolding.
These are great for baby or bridal showers.
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.
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.
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.
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.
n medium mixing bowl, blend cream cheese, butter Crisco and mint extract
In a large bowl, with electric mixer, beat together the cream cheese and peppermint extract.
Add powdered sugar gradually and beat until smooth, kneading the last of the powdered sugar in with hands.
Form mixture into balls the size of a cherry and roll in colored sugar, if desired.
You can also color mint mixture. After making balls, flatten with a fork or press into molds.
Let dry overnight on waxed paper.
Makes 3 dozen one-inch mints.
Cut sugar into cream cheese (cream cheese should be at room temperature). Add oil and color; hand knead until smooth. You are now ready to mold candies or cut if you desire. Candy may be frozen in molded or unmolded state.
(When molding candy, use rubber candy molds, not plastic.)
Mix powdered sugar and cream cheese.
Roll in balls the size of marbles or press into rose or leaf design molds.
Place one side in granulated sugar and with sugar side down, press into mold.
Unmold at once and place on waxed paper.
Mix sugar and cream cheese
well
with hands in a large bowl like biscuit dough.
Put mold
in a pan of water and heat on stove to soften.
Put small
amount into molds and flip out on wax paper.
These freeze well.
With an electric mixer, combine cream cheese & peppermint extract. Mix in powdered
Mash cream cheese and add flavor and color; then mix in sugar, finally kneading with the hands until about like pie dough.
Roll in balls about the size of marbles.
Place one side in a small amount of sugar; then press sugar side down in molds.
Unmold at once on waxed paper.
Mix cream cheese and powdered sugar by hand until smooth and doughy.
Divide in half.
Add a few drops of flavoring; add to taste.
Add food coloring.
Pinch off small pieces of dough.
Roll into balls and dip into sugar; press into molds.
Refrigerate, covered.
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.)
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.