Cream Cheese Mints

Ingredients:

  • 8 oz cream cheese (softened)
  • 1/4 cup butter (softened)
  • 2 lbs xxx sugar
  • 1-2 tsp mint extract

Instructions:

  1. Separate if you want different colors.
  2. Refrigerate 2 hours.
  3. Line sheet with parchment. Dust with xxx sugar.
  4. Make 1″ balls. Roll in xxx sugar. Put on pan.
  5. Let stand uncovered for 4 hours. Flip if bottoms not firm.
  6. Store in airtight – up to 2 weeks.
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Grandkid Note

The order of operations here is a little ‘sus’. Do you refrigerate before or after letting them sit for 4 hours. Anyone have 6 hours to spare for an experiment in spearmint?

Jessica