Cheese Mints #1|
Cream Cheese Mints #1
1 pk (8-oz) cream cheese; room
2 lb Powdered sugar
8 dr Flavoring (spearmint;
-peppermint; lemon or butter
8 dr Food coloring
Knead sugar and cream cheese to form ball. Divide dough into fourths. Work
with 1/4 at a time. Wrap remaining dough in foil to pervent drying. Add 2
drops flavoring and 2 drops coloring to the portion you are working with.
Press into molds or use a super shooter. Let mints set while mixing and
molding remaining fourths. Store in a tightly covered tin, separating the
layers with wax paper. These will keep indefinitely. Yield: 200 mints.
by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,