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Creamy Pastel Mints Recipe

Creamy Pastel Mints Recipe photo by Taste of Home

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For a refreshing addition to your party fare, be sure to fix these easy-as-can-be candies. "To make them, you simply stir the ingredients together, then cut out shapes using little cookie cutters," pens Jane Brady from her Seattle, Washington kitchen. "I use the mints for all sorts of occasions, including baby showers and birthdays."—Janice Brady, Seattle, Washington

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Creamy Pastel Mints Recipe

Prep: 40 min.

Yield: 60 Servings

40 40

Ingredients

1 package (3 ounces) cream cheese, softened
3/8 teaspoon peppermint extract
1 drop red food coloring
1 drop blue food coloring
1 drop yellow food coloring
3 cups confectioners' sugar

Directions

Divide cream cheese equally among three small bowls. Stir 1/8 teaspoon peppermint extract into each bowl. Using food coloring, tint one portion red, one blue and one yellow. Gradually stir 1/2 cup confectioners’ sugar into each portion.
Knead 1/2 cup of the remaining confectioners’ sugar into each color until smooth. Roll out to 1/4-in. thickness. (No sugar or flour is necessary on the rolling surface.) Use 1-in. cookie cutters to cut out various shapes. Store in an airtight container in the refrigerator. Yield: about 5 dozen.

Originally published as Creamy Pastel Mints in Country Woman March/April 1998, p48

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Creamy Pastel Mints

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Reviewed on Apr. 26, 2012 by DippyDi

Recipe is way off on the sugar, I needed much, much more - maybe double. They tasted OK but what a gooey sticky mess.

Reviewed on Apr. 04, 2010 by kaytlynsmommy

They taste okay... different. A slightly strange texture... But they are pretty good. But WAY too much work. It's just not worth it. And the recipe is off. I had to use a LOT more than 3 cups of sugar total. It took me about an hour and a half to make this from start to finish. Just not worth all the trouble and mess.