* 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
Refrigerate or freeze leftover mints.
Shared by Janet
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