| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candy | 200 | Servings | |
INGREDIENTS
| 1 | pk | (8-oz) cream cheese; room temperature |
| 2 | lb | Powdered sugar |
| 8 | dr | Flavoring (spearmint; peppermint; lemon or butter rum) |
| 8 | dr | Food coloring |
INSTRUCTIONS
Knead sugar and cream cheese to form ball. Divide dough into fourths. Work with 1/4 at a time. Wrap remaining dough in foil to pervent drying. Add 2 drops flavoring and 2 drops coloring to the portion you are working with. Press into molds or use a super shooter. Let mints set while mixing and molding remaining fourths. Store in a tightly covered tin, separating the layers with wax paper. These will keep indefinitely. Yield: 200 mints. KATHY PALAZZI (MRS. ROBERT) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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