Recipe Index

Ingredients

• 8 oz cream cheese, room temperature
• 1 Tbsp salted butter, room temperature
• 5 cups powdered sugar
• 2 tsp mint extract
• ½ tsp vanilla extract
• ½ tsp almond extract
• gel food coloring of your choice
• additional powdered sugar, for rolling

Method

1. Beat the cream cheese and butter together in a large bowl with a hand mixer, or in a stand mixer with the paddle, until creamy and well combined.
2. Drop the speed to low and add 3 cups of the powdered sugar a ¼ cup at a time, mixing after each addition.
3. Mix in the mint, vanilla and almond extracts.
4. Gradually add the remaining 2 cups of powdered sugar and mix until the candy is completely smooth.
5. Divide the mixture between bowls, one for each color, and stir a small amount of gel food coloring into each bowl until the shade you want is reached.
6. Cover the bowls and refrigerate the candy for about 1 hour, until it firms up enough to handle. Meanwhile, line a baking sheet with parchment and dust it with powdered sugar.
7. Pinch off about a teaspoon of candy at a time, toss it in the extra powdered sugar, and roll it between your hands into a ball. Set the balls on the prepared sheet and press each one lightly with the tines of a fork to flatten it and leave an indent on top.
8. Leave the mints at room temperature for at least 3 hours to harden before serving; they keep in an airtight container at room temperature for up to 2 weeks.

Prep: 30 min · Total: 210 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data