Creamy Pastel Mints
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. 50 ServingsPrep: 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 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.
Nutrition Facts: 1 serving (3 each) equals 79 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 14 mg sodium, 16 g carbohydrate, 0 fiber, trace protein.