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Creamy Pastel Mints

 Creamy Pastel Mints
These mints are so simple to put together, and fun to share. I make them for all sorts of occasions, from baby showers to birthdays. —Janice Brady, Seattle, Washington
60 ServingsPrep: 40 min.


  • 3 ounces (6 tablespoons) cream cheese
  • 1/4 to 1/2 teaspoon peppermint extract
  • Red food coloring
  • 3 cups confectioners' sugar


  • Place cream cheese in a bowl; let stand at room temperature to soften
  • slightly. Stir in extract until blended. Tint mixture pink or red as
  • desired. Gradually mix in half of the confectioners’ sugar.
  • On a work surface, knead in remaining confectioners’ sugar until
  • smooth. Divide mixture into three portions; roll each to 1/4-in.
  • thickness. (Flour or additional confectioners' sugar is not
  • necessary for rolling.)
  • Cut candy with a 1-in. heart-shaped cookie cutter. Store between
  • layers of waxed paper in an airtight container in the refrigerator.
  • Yield: about 5 dozen.
Nutritional Facts: 1 piece equals 28 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 4 mg sodium, 6 g carbohydrate, 0 fiber, trace protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.