Cream Cheese Mints

I helped a friend of mine make these for a baby shower over fifteen years ago and was instantly hooked.  Somehow they turned in to a Christmas tradition.  It is a good thing I only make them once a year, because I end up eating a lot of them! They are so simple and delicious!!

Cream Cheese Mints

1 (8oz.) package cream cheese*

1/4 cup butter

2 pounds powdered sugar

1/2 teaspoon peppermint, wintergreen or lemon extract

food coloring

Combine cream cheese and butter in a saucepan. Stir over low heat until butter is melted, cheese is soft and mixture is well combined.

Remove from heat. Add the powdered sugar and stir until well blended.

Divide dough in the amount of colors you want.  Add coloring and mix until your desired color is obtained.

Roll in to 1 inch balls. Place on waxed paper.

Press with a fork.

Let stand uncovered for 4 hours or overnight.  You want the outsides to be dry, but the inside should be moist and creamy. (At some point turn them over so the bottom get dry also.)

After they are dry, store them in an airtight container. 

 I store mine in the fridge because I think they are better chilled!!

*Don't use low fat or no fat cream cheese.  It still works but they are not as good!!