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Pinwheel Mints

 Pinwheel Mints
Both my grandmother and my mom used to make these eye-catching confections as a replacement for ordinary mints. When I offer them at parties, guests tell me the mints are wonderful, and then ask how I created the pretty swirl pattern. —Marilou Roth, Milford, Nebraska
18 ServingsPrep: 45 min. + chilling


  • 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


  • In a large bowl, beat cream cheese and extract until smooth.
  • Gradually beat in as much confectioners' sugar as possible.
  • Turn onto a work surface dusted with confectioners' sugar; knead in
  • remaining confectioners' sugar until smooth and sugar is absorbed
  • (mixture will be stiff). Divide mixture in half. Using food
  • coloring, tint one portion pink and the other portion light green,
  • kneading until blended.
  • Divide each portion in half; shape each half into a 10-in. log to
  • make two pink logs and two green logs. Place one log on a 12-in.
  • piece of waxed paper lightly dusted with confectioners' sugar.
  • Flatten log slightly; cover with a second piece of waxed paper. Roll
  • out candy mixture into a 12-in. x 5-in. rectangle. Repeat with
  • remaining logs.
  • Remove top sheet of waxed paper from one pink and one green
  • rectangle. Place one rectangle over the other. Roll up jelly-roll
  • style, starting with a long side. Wrap in waxed paper; twist ends.
  • Repeat with remaining rectangles. Chill overnight.
  • To serve, cut candy into 1/2-in. slices. Store in an airtight

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Pinwheel Mints (continued)

Directions (continued)

  • container in the refrigerator for up to 1 week. Yield: about 3
  • dozen.