| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(8oz.) cream cheese |
| 2 |
tb |
Half-n-half |
| 1/4 |
c |
Butter; softened |
| 1 |
pk |
(15oz.) white creamy frosting mix |
| 1 |
ts |
Peppermint extract |
|
|
Food colouring; as desired |
INSTRUCTIONS
For about 8 dozen mints you will need:
Combine cream cheese, half-n-half and butter in a heavy saucepan. Stir over
low heat until cheese mixture is soft, creamy and butter is melted. Blend
in the frosting mix and stir to blend well. Add peppermint extract and food
colouring of your choice. You may divide the whole batch to make 2 to 3
different colours. Roll mixture into balls or drop by teaspoonfuls onto
waxed paper-lined cookie sheet. Press with fork, or stamp with cookie stamp
for a decorative design, if desired. Let mints stand, uncovered at room
temperature until firm and outside is dry. Inside should still be creamy.
Note: These mints make wonderful gifts from your kitchen at any time. Pack
into clear plastic bags or glass jars.
Posted to Bakery-Shoppe Digest by Cathy Marler <frosty@cibola.net> on Apr
12, 1998
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