| 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.
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”