Peppermint Cream Cheese Mints Recipes

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.

Steps:

• In a large saucepan over medium-low heat, blend together cream cheese and butter.
• Slowly add powdered sugar, stirring well between each addition.
• Stir in peppermint extract.
• If you want to add color to your mints, you can either add all six drops to the full mixture, or divide the mixture in half and only add three drops to one half and leave the other half white.
• Make 1 inch balls of the mixture and press onto wax paper or parchment paper with the bottom of a glass dipped in powdered sugar.
• You can use a 2" cookie press to press them.
• I just press them with my fingers.
• Let cool for four hours uncovered.
• Store in the refrigerator or freezer.

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.