|
Post by Sheila on Apr 23, 2013 23:28:57 GMT -5
Cream Cheese Mints 4 oz. cream cheese - softened 3 cups powdered sugar 1 Tbls. butter - softened 1/2 heaping tsp. peppermint extract In a large bowl mix together cream cheese, butter and sugar. Then add in peppermint extract. Mix well. If the mixture is too sticky add more powdered sugar. Form into teaspoon sized balls and place on waxed paper lined cookie sheet dusted with sugar. Dip the tines of a fork in sugar then press lightly into each mint ball. Allow to air dry for 2 hours. Am thinking about trying different extracts. Makes about 8 dozen small mints can freeze them then dip in chocolate
|
|
|
Post by Granny Smith on Apr 24, 2013 11:42:39 GMT -5
I saw a recipe somewhere recently (Pinterest maybe) where they made these into balls and put a little thumbprint on top. When they were set up a bit, they melted chocolate chips and filled the indentation. It's supposed to taste like Junior Mints.
I've made them with wintergreen and rolled them in green sugar for Christmas (rolled the peppermint ones in red sugar)
|
|
|
Post by Sheila on Apr 24, 2013 11:50:02 GMT -5
mmmmm wintergreen need to get some
|
|
|
Post by Granny Smith on Apr 24, 2013 13:26:51 GMT -5
Spearmint is good, too. I thought about using a little lemon extract and rolling them in graham cracker crumbs. I think that would make them taste like tiny cheesecakes.
|
|
|
Post by Valerie on Apr 24, 2013 17:42:01 GMT -5
We used to make these every year at Christmas. This was pretty much our Christmas candy. Mama split the dough and made half green and half "red" (more like a really dark pink).
Very tasty!
|
|