Cream cheese mints offer retro fun in kitchen
A little retro and a whole lot of fun, cream cheese mints are the perfect way to keep little hands busy during Easter dinner preparations.
Make up the dough, then let the kids play around with different flavors and colors (or not, if you’re trying to avoid pink and green hands). They also can form the mints in a variety of shapes. Consider making lemon mints, classic peppermints or orange cream mints. You even could do mocha mints with coffee and chocolate extracts. <br>
<center> Retro cream cheese mints </center><br>
Start to finish: 30 minutes, plus drying
Makes 7 dozen
8-ounce block cream cheese
2 pounds powdered sugar
Flavorings or extracts of your choice
Gel food coloring (optional)
Superfine sugar <br>
In bowl of stand mixer, combine cream cheese and about a quarter of the powdered sugar. Using dough hook, begin mixing. As mixture comes together, add remaining powdered sugar, a quarter at a time, mixing well between each addition. The dough also can be mixed by hand; treat it as though you are kneading bread dough. The mixture will be quite stiff.
Add 1/2 to 1 teaspoon of flavoring or extract of your choice. Alternatively, you can divide dough and make multiple batches, each with a different flavor. Once flavoring is mixed in, add food coloring, mixing until evenly colored. As with flavoring, mixture can be divided and different colors can be used for each batch.
Pinch off pieces of dough and roll into 1-inch balls. Roll balls in superfine sugar. Press pieces into candy molds or press with a fork or the bottom of a glass to make a decorative impression on the tops. Place on waxed paper and allow to dry, uncovered, overnight. If keeping longer than a few days, place in an airtight container between sheets of waxed paper and freeze for up to 1 month.
Per mint: 50 calories; 10 calories from fat (20 percent of total calories); 1 g fat (0.5 g saturated; 0 g trans fats); 5 mg cholesterol; 11 g carbohydrate; 0 g fiber; 11 g sugar; 0 g protein; and 10 mg sodium.