Pinwheel Mints Recipe

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/2 to 1 teaspoon mint extract
• 7-1/2 to 8-1/2 cups confectioners' sugar
• Red and green food coloring
• Additional confectioners' sugar

Directions

• In a large bowl, beat cream cheese and mint extract until smooth. Gradually beat in as much confectioners' sugar as possible; knead in remaining confectioners' sugar until a firm mixture is achieved. Divide mixture in half; with food coloring, tint half pink and the other light green.
• On waxed paper, lightly sprinkle remaining confectioners' sugar into a 12-in. x 5-in. rectangle. Divide pink portion in half; shape each portion into a 10-in. log. Place one log on sugared waxed paper and flatten slightly. Cover with waxed paper; roll into a 12-in. x 5-in. rectangle. Repeat with remaining pink portion; set aside. Repeat with light green portion.
• Remove top piece of waxed paper from one pink and one green rectangle. Place one over the other. Roll up jelly-roll style, starting with a long side. Wrap in waxed paper; twist ends. Repeat. Chill overnight.
• To serve, cut into 1/2-in. slices. Store in an airtight container in the refrigerator for up to 1 week. Yield: about 3 dozen.

Pinwheel Mints published in Country Woman Christmas Annual 2006, p67