Cook cream cheese and butter in a saucepan over low heat, stirring constantly, until smooth. Gradually stir in package of powdered sugar; stir in peppermint extract.
Divide cream cheese mixture into 2 portions, if desired. Stir 2 drops coloring into 1 portions and 4 drops into second portion.
Shape each portion of mixture into 1-inch balls. Dip an inch round cookie stamp or bottom of a glass into powdered sugar.
Press each ball to flatten. Let stand, uncovered, 4 hours or until firm. Freeze, if desired.
Originally Submitted
8/27/2010
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