1 (3-ounce) package cream cheese, softened
¼ to ½ teaspoon flavoring (peppermint, butter, almond, wintergreen, or other)
Food coloring or colored sugared (optional)
2½ to 3 cups confectioners’ sugar Granulated sugar
In a medium-size bowl mix the cream cheese until it is soft. Add the flavoring and food coloring. Gradually add the confectioners’ sugar. Mix and knead until it is the consistency of pie dough or putty. Roll into balls the size of a marble. Dip in the granulated sugar and press firmly into a candy mold. Unmold at once onto waxed paper. Once firm, transfer the mints to a cake rack and let dry for a few hours. They will keep a long time if stored in an airtight container.
Hint: The food coloring in the cream cheese can be omitted and the mints can be rolled in colored sugar. If you don’t have candy presses, roll the mints and then flatten with a fork for a pretty design.
YIELD: 6 DOZEN