I'm in a big candy making mood this year for Christmas, I guess all those years of making cookies for Santa burned me out. A friend reminded me of this recipe, and thankfully Cindy from Skip to my Lou blog has her own little shop to order supplies I needed to make these, and they ship fast!! They arrived just in time for me to make some for the teacher's gifts. I made a batch of red and a batch of green little swirl disks.
slightly adapted from Skip to my Lou
4 oz cream cheese (room temperature)
16 oz. powdered sugar1/8 - 1/4 tsp. oil of peppermint (or other flavoring)
gel food coloring
granulated sugar
flexible rubber mint molds
Mix together cream cheese, flavoring, powdered sugar. Start with an 1/8 teaspoon of flavoring and then add more to desired taste. Knead dough (I used my stand mixer), may need to add more powdered sugar until dough becomes stiff.
Add gel paste coloring to color the dough. If dough becomes sticky add in a bit more powered sugar while kneading in coloring.
Roll into tiny balls (make a test to determine size of ball -- each mold is a little different). Coat balls with granulated sugar.
Press ball into mold. Immediately flip mold over and release mint. Repeat over and over. Makes about 5 dozen mints depending on size of mold. Allow mints to air dry a few hours or overnight. Mints also freeze beautifully!
enjoy,
Thank You for the recipe, these look yummy and they look so pretty too!
ReplyDeleteYummy! Thanks for sharing! I just bookmarked this and am going to make it for our family get together for Christmas Eve :)
ReplyDeleteI've heard of these before but I never made them. Thanks for the recipe! It looks so easy! :)
ReplyDeleteWe used to make these in Girl Scouts. I haven't thought about them in forever! Thanks for the recipe and the fond memories. I can't wait to make them.
ReplyDeleteOnly 1-2/3 cups of powdered sugar? Is this correct? I'm in the process of making these now & it looks like frosting, not dough. Other recipes I've seen call for 1 lb of powdered sugar for 4 oz of cream cheese.
ReplyDeleteHi Kerry, I'm sorry I don't recall how much I used, but now I see her recipe (that I linked to) says 16 oz. so I just changed it here.
ReplyDelete