Cream Cheese Candies Recipes

Steps:

• In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.
• Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

Steps:

• Mix cream cheese and extract until blended. Beat in 1-1/2 cups confectioners' sugar. Knead in remaining confectioners' sugar., Shape into 1/2-in. balls. If desired, roll in sugar. Place on waxed paper. Flatten with a fork. Let stand until firm, 1-2 hours. Store between layers of waxed paper in an airtight container in the refrigerator.

Steps:

• In a mixing bowl, combine cream cheese and extract.
• Beat in 1 1/2 cups confectioners' sugar.
• Knead in remaining confectioners' sugar until smooth.
• Shape into 1/2 inch balls.
• Roll in colored sugar if desired.
• Place on an ungreased baking sheet and flatten with a fork, or shape with a candy mold.
• Let stand for 1 hour to harden.
• Store in an airtight container in the refrigerator.
• Can also freeze these for up to 3 months in an airtight container on sheets of wax paper.

Steps:

• In a mixing bowl, beat cream cheese until soft.
• Add desired food coloring and flavoring.
• Gradually add icing sugar, mixing and kneading until mixture has a putty-like consistency.
• If you want a firmer texture, just add more icing sugar.
• Roll mixture into balls the size of a marble.
• Dunk one side of ball in a small amount of sugar, granulated or the coloured crystal sugar used on xmas cookies; try to match the colour with the colour and flavour of the balls.
• Place ball, sugar side down, into cavity of a plastic candy mold, pressing from edge of mold to centre.
• Immediately unmold onto a waxed-paper lined tray.
• To make chocolate candies, add 3 tsp cocoa and 1/2 tsp of pure vanilla extract.
• Let candies stand out in the open to harden for at least 24 hours to become firm, then place in freezer or refrigerator.

Steps:

• Melt butter in saucepan over med heat. Add cream cheese, stir until softened and partly melted into butter.
• Turn off heat. Add 4 cups powdered sugar to pan and stir to form soft dough
• Divide dough into 4 portions (or however many colors and flavors you want to make) Add 1/4 tsp flavoring to each portion of dough, stir well.
• Color dough by adding few drops of food coloring to each portion of dough. Shape the candies into rounds of about 1/2 tsp each. Score with fork.
• Dry on wax or parchment paper for a few hours until set. Store in sealed container in refrigerator.

Steps:

• In food processor, place cream cheese, butter and powdered sugar. Cover; process, using on-and-off pulses, until mixture comes together into a ball. Add mint extract; process just until incorporated.
• Place dough on work surface sprinkled with additional powdered sugar. Add a few drops food color to center of dough; knead until dough is evenly tinted. Roll dough into ropes; cut into small pieces. Roll each piece into a ball; place on waxed paper.
• Flatten each ball with a fork. Let stand 2 hours or until dry.