Cream cheese mints

Until I moved to Iowa, I don't remember ever having a cream cheese mint.  I don't think I had even heard of them until one day at work during a Cinco de Mayo potluck, I tried one.  Wow!  I've had some good, some bad-too dry, too minty, too sugary, etc.  The recipe below is the recipe that I used to make mints for a client of mine years ago to accompany their wedding cake.  While they are simple to make, they are very time consuming. 

I have found it handy to first find out how much your mint mold will hold of the 'dough' and playing around with that first (after the mint and coloring have been added).  Then, put a large flat container down and coat the bottom with a cup or two of granulated sugar.  You may want to put on kitchen gloves to avoid coloring your hands.

Roll out about 10 dough balls, letting them sit in the granulated sugar, shaking to coat occasionally.   At this point, press one ball at a time into the mold and gently lay on a sheet pan or table to dry.  When those 10 balls are pressed and unmolded, repeat until all the dough is used.


Cream Cheese Mints 8 oz. cream cheese
2 lb. powdered sugar
1 tsp. mint flavoring
Paste food color Mix with pastry blender. Knead and form into little balls. Press into mint mold and unmold immediately. Add more powdered sugar if it sticks to mold. Roll balls in granulated sugar before molding if using a rigid mold.