PEPPERMINT CREAM CHEESE MINTS
These are so rich and addicting. You'll make yourself sick eating so many but somehow still want more. I like to freeze these and thaw only a few at a time. I got this recipe from Southern Living a while back.
Provided by elainegl
Categories Candy
Time 40m
Yield 96 mints
Number Of Ingredients 5
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.
CREAM CHEESE MINTS
These seem to be everyone's favorite holiday candy recipe. Could be the melt in your mouth texture, or perhaps the sweet peppermint taste. Could also be the fact that this is the easiest candy recipe around! If stored in airtight container, these can be frozen for a couple months. These can also be made into pretty shapes by rolling in granulated sugar, pressing into candy molds, and dropping them out.
Provided by diane
Categories Desserts Candy Recipes Mints
Time 2h30m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 112.4 calories, Carbohydrate 22.6 g, Cholesterol 7.8 mg, Fat 2.6 g, Protein 0.4 g, SaturatedFat 1.6 g, Sodium 21.1 mg, Sugar 22 g
CREAM CHEESE MINTS
Cap off a perfect dinner with your own homemade mints. This simple recipe blends cream cheese, butter and powdered sugar for a refreshing post-meal nibble.
Provided by By Deborah Harroun
Categories Dessert
Time 2h30m
Yield 96
Number Of Ingredients 5
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.
Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 4 g, TransFat 0 g
SOFT CREAM CHEESE MINTS
I like this recipe because it is very flexible allowing you to be very creative in how pretty you make the mints and design the mints to fit the occasion. My sister got this recipe from a friend.
Provided by BitbeStitch
Categories Candy
Time 20m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- With an electric mixer, combine cream cheese & peppermint extract. Mix in powdered sugar gradually until smooth. Knead in the last of the powdered sugar with hands. Add food coloring if desired & knead until easily rolled into balls.
- Roll into 3/4" balls. Then, you can roll in sugar if desired. Or -- you can flatten with a juice glass that has a pretty bottom. Or -- you can press them into candy molds. You can then leave them as is, or dip them in chocolate or whip up some frosting & pipe some small flowers & leaves onto them. The possibilities are endless.
- Cover with paper towels & let dry overnight (obviously, you'll have to figure something out for covering them if you piped a frosting design of sorts onto them). Store tightly covered in refrigerator until serving, or store in freezer for up to 1 month.
Nutrition Facts : Calories 851.6, Fat 15, SaturatedFat 9.4, Cholesterol 46.8, Sodium 127.8, Carbohydrate 180.5, Sugar 176.5, Protein 3.2
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