No-cook, cream cheese mints.
Blue
Bird Mints
- 1 (3-ounce) package cream
cheese, softened
1/4 teaspoon peppermint extract
2 1/2 cups powdered sugar
1/4 cup granulated sugar
Wax paper
- In a bowl, with an electric
mixer at medium speed, beat softened cream cheese and peppermint
extract until smooth. Gradually add powdered sugar, mixing to
the consistency of pie dough. Shape into sizes to fit candy molds.
Roll in sugar and press into mold.
- Unmold onto wax paper
and let dry for 3 hours. Turn and dry the other side.
Makes about 24 pieces.
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