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CREAM CHEESE MINTS

The BEST Cream Cheese Mints you’ll actually attempt! This unimaginably simple formula yields the most delectable, delicious, dissolve in-your-mouth cream cheddar mints around! Make them in any shading you like! Ideal for Easter, infant showers, weddings, and then some!

The formula that you folks have been requesting for quite a long time! Correct, I’m very brief that way… 🙂 Whoops! Alright so we should get right to it. A large number of you have called these cream cheddar spread mints, wedding mints, infant shower mints, and it’s actual, they pass by numerous names. I have consistently called them cream cheddar mints in light of the fact that in my formula, cream cheddar is the noticeable fixing.

 

Ingredients

  • 8 oz package of Challenge cream cheese, full fat, softened
  • 1/4 cup Challenge butter, softened
  • 2 lbs powdered sugar
  • 1 – 2 tsp mint extract
  • gel food coloring
  • 1/2 cup powdered sugar for rolling mints

 

Instructions

  1. Combine cream cheese and butter in a large mixing bowl and mix until smooth.
  2. Add 1 cup of powdered sugar and mix until smooth.
  3. Add the mint extract and mix until combined.
  4. Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand.
  5. Separate the mixture into four separate bowls, or however many different colors you want.
  6. Add a small amount of food color to each bowl and stir in until the color is uniform.
  7. Cover and refrigerate for 2 hours or until firm enough to handle. You don’t want it sticking to your hands.
  8. Line 2 quarter sheet pans with parchment paper and liberally dust with powdered sugar. Set aside.
  9. Pinch off small amounts of the dough and form into a 1-inch balls.
  10. Roll each ball in powdered sugar and place on prepared sheet pans.
  11. Gently press the tines of a fork into the top of each ball. (You can also use the bottom of a shot glass if you don’t want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking.)
  12. Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm.
  13. Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
  14. Mints can be refrigerated or frozen if desired.

 

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