Place the cream cheese and butter in a saucepan, and cook over low heat. Stir constantly until mixture is smooth. Take the pan off of the heat and stir in the powdered sugar and peppermint extract until completely combined. If you would like to color the candy: Divide the cream cheese mixture into portions and stir in the desired food colorings. Lightly dust the counter with powdered sugar. With a rolling pin, roll the mints to desired thickness. Dip small cookie cutters (or a knife) in powdered sugar, and cut out as many mints as possible. Reserve trimmings and reroll trimmings to cut out more mints. *Note: I like to roll each colored portion into a log and slice into circles. Dip the bottom of the mint into powdered sugar. Let the mints stand, uncovered, for 4 hours or until firm. Store at room temperature in tightly covered container, with waxed paper between layers, up to 1 month. These mints freeze.
Posted by chief_cook2
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