Pinwheel Mints Recipe
Both my grandmother and my mom used to make these eye-catching confections as a replacement for ordinary mints at Christmas. When I offer them at parties, guests tell me the mints are wonderful, and then ask how I created the pretty swirl pattern.
- 1 package (8 ounces) PHILADELPHIA® 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 container in the refrigerator for up to 1 week. Yield: about 3 dozen.
Originally published as Pinwheel Mints in Country Woman Christmas Annual 2006, p67
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