Creamy Pastel Mints
Down the Aisle Country-Style
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David and I hosted a delicious dinner at my parents' house after our outdoor ceremony at a scenic spot. Our guests appreciated a tray of pretty, refreshing mints after the hearty meal. These mints are easy to make and have wonderful homemade flavor.
SERVINGS: 50
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 30 min. + standing
Ingredients:
- 1 package (8 ounces) cream cheese, softened
- 1 teaspoon mint extract
- 6-2/3 cups confectioners' sugar
- Red, green and yellow food coloring
- Sugar
Directions:
In a small mixing bowl, beat cream cheese and mint extract until smooth. Gradually beat in as much confectioners' sugar as possible; knead in remaining confectioners' sugar.
Divide mixture into four portions. Tint one pink, one green and one yellow, leaving one portion white. For each color, shape into 1/2-in. balls. Dip one side of each ball into sugar. Press sugared side into small candy molds; unmold and place on waxed paper. Let stand 1 hour or until dry before storing in airtight containers; refrigerate. May be stored for up to 1 week before serving. Yield: about 12-1/2 dozen. Editor's Note: Mints may also be made without molds by placing sugar side up on waxed paper. Flatten with a fork, forming a crisscross pattern.