These are a Southern classic. Soft, sweet, and perfect for showers, holidays, or a homemade gift tin. They take a little time to dry, but most of that is hands-off, and they can be made days ahead.
Prep Time:1 hourhr10 minutesmins
Cook Time:10 minutesmins
Drying Time:4 hourshrs
Total Time:1 hourhr20 minutesmins
Equipment
1 Medium saucepan
1 stand mixer or hand mixer
1 cookie stamp or flat-bottomed glass
1 parchment-lined baking sheet or wire rack
Ingredients
18 ounce. package cream cheese
¼cupbutter, softened
½teaspoonpeppermint extractalmond extract works well as a substitute
2poundspackage powdered sugarabout 7½ to 8 cups, or look for the small package in the baking aisle
additional powdered sugar, for shaping
6dropsred liquid food coloringoptional (NOT gel, will be too bright!)
Instructions
Blend cream cheese and butter. Melt the cream cheese and butter together in a medium saucepan over low heat, stirring constantly, until completely smooth.
Add powdered sugar and extract. Gradually stir in the powdered sugar a little at a time until fully incorporated. Stir in the peppermint extract. The mixture will be very thick.
Add color and shape. If coloring, divide the mixture into two portions. Stir 2 drops of food coloring into one portion and 4 drops into the other. If the mixture is too soft to roll, refrigerate for 15 to 20 minutes.
Press. Dust your hands with powdered sugar and roll the mixture into 1-inch balls. Dip a cookie stamp or the bottom of a glass in powdered sugar and press each ball flat to about ¼ inch thick, re-dipping as needed.
Dry until firm. Arrange mints in a single layer on a parchment-lined baking sheet or wire rack. Let stand uncovered for 4 hours or until firm and dry.
Notes
Store in an airtight container at room temperature for up to a week, layering between sheets of wax paper. To freeze, layer between wax paper in a freezer-safe container for up to 3 months. Thaw at room temperature for about 30 minutes before serving.Nutrition facts are per mint.