Difference between revisions of "Cream Cheese Mints II"
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* 1 pound [[confectioners' sugar]] | * 1 pound [[confectioners' sugar]] | ||
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# Stir all but the confectioners sugar together until well mixed; then mix all the sugar into the cream cheese mixture; kneading it with your hands. | # Stir all but the confectioners sugar together until well mixed; then mix all the sugar into the cream cheese mixture; kneading it with your hands. | ||
# When completely mixed, roll into a large sausage like roll. | # When completely mixed, roll into a large sausage like roll. | ||
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# Store in airtight container. | # Store in airtight container. | ||
| − | [[Category: | + | ==References== |
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| + | [[Category:North American cuisine]] | ||
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[[Category:Candy Recipes]] | [[Category:Candy Recipes]] | ||
[[Category:Cream cheese Recipes]] | [[Category:Cream cheese Recipes]] | ||
Latest revision as of 11:08, 15 July 2012
Description
Contributed by Paula in California via Catsrecipes Y-Group
- Yields: 80 – 90 mints
Ingredients
- 1 (3 oz package) cream cheese at room temperature
- 4 drops green food coloring
- 1 teaspoon flavoring extract
- 1 tablespoon milk
- for mint flavoring use green food coloring, lemon: yellow, strawberry: pink)
- 1 pound confectioners' sugar
Procedures
- Stir all but the confectioners sugar together until well mixed; then mix all the sugar into the cream cheese mixture; kneading it with your hands.
- When completely mixed, roll into a large sausage like roll.
- Break off small amounts and roll into balls, about 1 inch in diameter.
- Place balls on waxed paper, and press flat with fork dipped in confectioner's sugar.
- Let dry until tops are just dry, then flip and dry out the underside.
- Store in airtight container.
