Cream Cheese Mints

Cream Cheese Mints
* Diana Rattray
southernfood.about.com

• 1 (8 ounce) package of cream cheese
• 1/4 cup butter
• 1 large (2 pounds) package of confectioners' sugar
• 1/2 teaspoon peppermint extract
• red food coloring
• more confectioners' sugar

Preparation:

In a large saucepan over low heat, cook cream cheese and butter, stirring constantly, until smooth. Gradually stir in package of powdered sugar; stir in extract. Blend in food coloring, either uniformly, or divide mixture into two portions and leave half white. Shape mixture into 1 inch balls. Dip a flat-bottom glass into powdered sugar. Press each ball until flattened. Let stand, uncovered until firm.
Refrigerate or freeze leftover mints.
Shared by Janet