Soft Cream Cheese Mints Food

THE BEST CREAM CHEESE MINTS

Steps:

• Combine cream cheese and butter in a large mixing bowl and mix until smooth.
• Add 1 cup of powdered sugar and mix until smooth.
• Add the mint extract and mix until combined.
• Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand.
• Separate the mixture into four separate bowls, or however many different colors you want.
• Add a small amount of food color to each bowl and stir in until the color is uniform.
• Cover and refrigerate for 2 hours or until firm enough to handle. You don't want it sticking to your hands.
• Line 2 quarter sheet pans with parchment paper and liberally dust with powdered sugar. Set aside.
• Pinch off small amounts of the dough and form into a 1-inch balls.
• Roll each ball in powdered sugar and place on prepared sheet pans.
• 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.)
• 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.
• Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
• Mints can be refrigerated or frozen if desired.

CREAM CHEESE MINTS

Steps:

• Mixture will be dry.
• Mix ingredients in a bowl (best if use dough hooks on your mixer).
• Remove from bowl and knead.
• You may add food coloring if you desire.
• Roll in small balls and then roll the balls in granulated sugar.
• Press into molds or slightly flatten balls.
• Remove from mold.
• Lay on wax paper to dry at least overnight.
• Turn over and dry on other side.
• Usually dry 24 hrs on each side.
• If keeping longer than a couple of weeks, they need to be frozen.

CREAM CHEESE MINTS

Steps:

• In food processor, place cream cheese, butter and powdered sugar. Cover; process, using on-and-off pulses, until mixture comes together into a ball. Add mint extract; process just until incorporated.
• Place dough on work surface sprinkled with additional powdered sugar. Add a few drops food color to center of dough; knead until dough is evenly tinted. Roll dough into ropes; cut into small pieces. Roll each piece into a ball; place on waxed paper.
• Flatten each ball with a fork. Let stand 2 hours or until dry.

BUTTER CREAM MINTS

Steps:

• Cream the butter in a large mixing bowl with an electric mixer on low speed until it is soft and fluffy. Add the sugar and the mint extract and beat at low speed until the mixture is thick, creamy, and smooth. Scrape down the sides of the bowl.
• Cut 2 large sheets of plastic wrap and place on your work surface. Divide the mixture into 2 equal portions and place each on the plastic sheets. Roll the mixture into the plastic wrap, forming it into logs about 1/2-inch in diameter. Wrap the plastic wrap securely around the logs and chill for 4 hours.
• Pinch off about a rounded teaspoon of the butter cream and shape into 1-inch balls. Place the balls on parchment or waxed paper and flatten with the tines of a fork. Refrigerate in layers of parchment paper in an airtight container until ready to serve. Mints will keep for up to 1 week.

SOFT CREAM CHEESE MINTS

Steps:

• With an electric mixer, combine cream cheese & peppermint extract. Mix in powdered sugar gradually until smooth. Knead in the last of the powdered sugar with hands. Add food coloring if desired & knead until easily rolled into balls.
• Roll into 3/4" balls. Then, you can roll in sugar if desired. Or -- you can flatten with a juice glass that has a pretty bottom. Or -- you can press them into candy molds. You can then leave them as is, or dip them in chocolate or whip up some frosting & pipe some small flowers & leaves onto them. The possibilities are endless.
• Cover with paper towels & let dry overnight (obviously, you'll have to figure something out for covering them if you piped a frosting design of sorts onto them). Store tightly covered in refrigerator until serving, or store in freezer for up to 1 month.

CREAM CHEESE MINTS

Steps:

• Combine cream cheese and butter in saucepan.
• Stir over low heat until butter is melted, cheese is soft and the mixture is well blended.
• Add the powdered sugar.
• Stir until well combined.
• Add a few drops of food coloring and your choice of flavoring.
• You can divide the batch to make more color choices.
• Roll into 1 inch balls.
• Place on wax paper and press with a fork, glass bottom or cookie/candy stamp.
• Let stand at least 4 hours until mints are firm and dry on the outside but the inside is moist and creamy.