Time 40m Yield about 5 dozen. Number Of Ingredients 4 Steps:
Place cream cheese in a bowl; let stand at room temperature to soften slightly. Stir in extract until blended. Tint mixture pink or red as desired. Gradually mix in half of the confectioners’ sugar., On a work surface, knead in remaining confectioners’ sugar until smooth. Divide mixture into three portions; roll each to 1/4-in. thickness. (Flour or additional confectioners’ sugar is not necessary for rolling.), Cut candy with a 1-in. heart-shaped cookie cutter. Store between layers of waxed paper in an airtight container in the refrigerator.
Time 2h30m Yield 16 Number Of Ingredients 5 Steps:
In a large bowl, combine cream cheese, butter, and confectioner’s sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white. Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners’ sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.
Time P2DT20m Yield 30 mint balls Number Of Ingredients 5 Steps:
Mixture will be dry. Mix ingredients in a bowl (best if use dough hooks on your mixer). Remove from bowl and knead. You may add food coloring if you desire. Roll in small balls and then roll the balls in granulated sugar. Press into molds or slightly flatten balls. Remove from mold. Lay on wax paper to dry at least overnight. Turn over and dry on other side. Usually dry 24 hrs on each side. If keeping longer than a couple of weeks, they need to be frozen.
Time 2h30m Yield 96 Number Of Ingredients 5 Steps:
In food processor, place cream cheese, butter and powdered sugar. Cover; process, using on-and-off pulses, until mixture comes together into a ball. Add mint extract; process just until incorporated. Place dough on work surface sprinkled with additional powdered sugar. Add a few drops food color to center of dough; knead until dough is evenly tinted. Roll dough into ropes; cut into small pieces. Roll each piece into a ball; place on waxed paper. Flatten each ball with a fork. Let stand 2 hours or until dry.
Time 25m Yield 100 Candies Number Of Ingredients 6 Steps:
Combine cream cheese, half and half, and butter in heavy saucepan. Stir over low heat until creamy and butter has melted. Blend in frosting mix and stir until blended well. Add peppermint extract and food coloring. You can divide into different colors and flavors. Note, though, if you would like to use candy molds or have an itch to try something equally sweet, look into using the Alternative Creamy Mints Recipe.
Time 4h15m Yield 3 1/2 dozen pieces Number Of Ingredients 3 Steps:
Cream the butter in a large mixing bowl with an electric mixer on low speed until it is soft and fluffy. Add the sugar and the mint extract and beat at low speed until the mixture is thick, creamy, and smooth. Scrape down the sides of the bowl. Cut 2 large sheets of plastic wrap and place on your work surface. Divide the mixture into 2 equal portions and place each on the plastic sheets. Roll the mixture into the plastic wrap, forming it into logs about 1/2-inch in diameter. Wrap the plastic wrap securely around the logs and chill for 4 hours. Pinch off about a rounded teaspoon of the butter cream and shape into 1-inch balls. Place the balls on parchment or waxed paper and flatten with the tines of a fork. Refrigerate in layers of parchment paper in an airtight container until ready to serve. Mints will keep for up to 1 week.
More about “original creamy mints recipes”
Time 30m Yield about 12-1/2 dozen. Number Of Ingredients 5 Steps:
In a small bowl, beat cream cheese and mint extract until smooth. Gradually beat in as much confectioners’ sugar as possible; knead in remaining confectioners’ sugar. , Divide mixture into four portions. Tint one pink, one green and one yellow, leaving one portion white. For each color, shape into 1/2-in. balls. Dip one side of each ball into sugar. Press sugared side into small candy molds; unmold and place on waxed paper. Let stand 1 hour or until dry before storing in airtight containers; refrigerate. May be stored for up to 1 week before serving.
