Cream Cheese Mints

I always make these mints for Christmas. They are similar to a York Peppermint Patty (but not exact). I prefer to leave the mints uncolored and use decorative red and green sugar to roll the dough balls in. Once pressed flat, the white peeks through the red and green and looks very festive. I also like to dip some of the discs halfway in chocolate and let set for a chocolate-mint flavor combination. I usually double this recipe - it makes quite a few, but they are so good and will go quickly.

Cream Cheese Mints

1 3-ounce package cream cheese, softened (1/3 less fat variety works fine)
1/2 teaspoon peppermint extract
3 cups sifted powdered sugar
Few drops desired food coloring
Granulated sugar or decorative sugar
Melted chocolate chips or dipping chocolate, optional

In a small mixing bowl stir together softened cream cheese and peppermint extract. Gradually add powdered sugar, stirring until mixture is smooth. (Knead in the last of the powdered sugar with your hands.) Add food coloring, if desired or leave white; knead until food coloring is evenly distributed. Form cream cheese mixture into 3/4-inch balls. Roll each ball in granulated sugar or decorative sugar; place on waxed paper. Flatten each ball with the bottom of a drinking glass or measuring cup (or flatten with the tines of a fork in a criss-cross pattern). Cover mints with paper towels; let dry overnight. Store in a tightly covered container in the refrigerator or freeze up to 1 month. Makes 48 to 60 pieces.

I like to dip these halfway in melted chocolate and let harden - it's even more like a York.

calories: 33 total fat: 1g saturated fat: 0g cholesterol: 2mg sodium: 5mg carbohydrate: 7g