I made a batch of these and took them to Thanksgiving Dinner. People descended on them, saying Oh my grandma used to make these and I loved them. Straight from the Sixties and Seventies, folks. Or Eighties. Or Nineties. Or the Aughts. Guess that’s what makes them a classic!
It is tempting to roll out the candy mixture and treat it like cookie dough. Does not work well, as the small mints are difficult to handle and quickly become distorted beyond recognition. I tried! The stars and Christmas trees on the plate were the result. Total result! At least, that remained recognizable. And they took as much time as the rest of the mints put together. Your mileage may vary, but I found the roll and press method far more efficient and consistently better looking. Leaving the mints overnight helps them firm up so you can handle them. Leaving them longer gives an interesting new texture – dinner mint style.
We like the taste of white vanilla mints. No other flavoring besides vanilla or color needed – just plain. Add mint or other after the vanilla to enhance the overall flavor. You can use peppermint, spearmint or just mint. Green seems to be a good color for mint. Experiment with your favorite flavor!
- 8 ounces cream cheese, softened
- 2 Tablespoons butter, softened
- 8 cups powdered sugar, plus
- ¼ teaspoon vanilla extract
- 1 teaspoons mint extract
- Food coloring, if desired
- Sprinkles, sanding sugar, etc., if desired
- Combine cream cheese and butter in large bowl and beat until combined and creamy.
- With mixer on low speed, gradually add 4 cups of powdered sugar until incorporated.
- Add flavorings.
- Using mixer on low speed gradually add two more cups powdered sugar, scraping down sides and bottom of the bowl until well mixed.
- Continue adding powdered sugar one half cup at a time until dough is stiff and not sticky. If dough is still sticky, add another half cup of powdered sugar. Stop when mixture is stiff and can be handled without making hands sticky. Consistency should be like play dough. Total amount of powdered sugar will be in the 7-8½ cup range.
- Divide dough according to the number of colors and/or flavors you want to use for your mints.
- Add desired food coloring and/or flavoring to each portion and mix well.
- Scoop up a teaspoon sized portion of mixture and roll into ball. Place on parchment or waxed paper and press flat with thumb, fork or bottom of glass dipped in powdered sugar . This is the fastest method of making a large number mints. Another quick method is to roll a handful of mixture into a finger sized log, let dry slightly, then cut into half inch lengths – dinner mint style. This recipe can also be pressed into candy molds, according to mold directions, with good results.
- Let mints dry, loosely covered, overnight.
- Store, covered, in refrigerator. Can be frozen in air tight container for use later.
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