Cream Cheese Mints – Great Party Nibbles
My mom used to make these at Christmastime. I loved them. She always made them green and minty. Today I wanted to make something that was fast, easy, tasty, and bite-sized. These cream cheese mints fit that description.
- 3 ounces cream cheese, softened
- 1/2 teaspoon extract (I used lemon extract.)
- Few drops of food coloring (I used 2 drops of yellow.)
- 3 cups sifted powdered sugar
- Granulated sugar
- Stir in extract and food colouring into cream cheese until it is smooth, soft, and colour is uniform.
- Incorporate sifted powdered sugar, stirring in one cup at a time.
- If mixture is sticky, put it into the freezer for 30 minutes.
- Scoop out 3/4 tsp of mixture.
- Shape into a ball.
- Roll ball in sugar and place on wax paper.
- Flatten each ball with the bottom of a juice glass.
- Let it sit 90 minutes in refrigerator and then turn over.
- Let it chill for another 90 minutes.
- Store in an airtight container in the refrigerator or freeze up to 1 month.
- I made 60 pieces.
Your Turn . . .
- Have you made cream cheese mints before?
- What is your go to, quick nibble to make?
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