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Nutrition Facts
Serving Size 1 mint balls 38g Recipe makes 30 mint balls)
Calories 144
Calories from Fat 24		(16%)
Amount Per Serving		%DV
	Total Fat 2.7g	4%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 22mg		0%
Potassium 9mg		0%
Total Carbohydrate 30.3g		10%
	Dietary Fiber 0.0g	0%
	Sugars 29.6g
Protein 0.6g		1%
how is this calculated?

Cream Cheese Mints

Recipe #108241 | 2 days | 20 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Jamie78
Jan 13, 2005

This recipe was given to me by a coworker. I normally don't like mints, but these are great. She says that the batter is a little dry, but never add more liquid than what is needed. She also said the light cream cheese doesn't work well. She uses candy molds for her mints.

30 mint balls (change servings and units)

Ingredients

1 (8 ounce) package cream cheese
1 (2 lb) package powdered sugar
10-11 drops peppermint extract (scant 1/4 tsp)
food coloring (optional)
granulated sugar (for rolling)

Directions

1
Mixture will be dry.
2
Mix ingredients in a bowl (best if use dough hooks on your mixer).
3
Remove from bowl and knead.
4
You may add food coloring if you desire.
5
Roll in small balls and then roll the balls in granulated sugar.
6
Press into molds or slightly flatten balls.
7
Remove from mold.
8
Lay on wax paper to dry at least overnight.
9
Turn over and dry on other side.
10
Usually dry 24 hrs on each side.
11
If keeping longer than a couple of weeks, they need to be frozen.

Questions about this recipe?

Featured Reviews for This Recipe

From: heavenslice

On Jul 29, 2009

These are yummy. My friend said you don't have to dry them before freezing them, but I learned that if you freeze them right away instead of drying them, don't let them thaw much before setting them out or they will not hold their shape.

0 people found this review helpful

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From: runswithfork

On May 26, 2009

These turned out great! I thought I'd try to use a pastry blender, but the hand mixer with the regular beaters worked fine. I think more than a scant teaspoon was more like it for me. I pressed a fleur-de-lis in each one. Really cute and easy to make! Thanks!

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From: LonghornMama

On Mar 31, 2006

Fantastic and highly addictive. I have made these numerous times, but have always refrigerated or frozen rather than laying out to dry. I roll the balls in sugar before pressing into small Wilton molds and pop in the freezer. By the time the next tray is done, they have set up beautifully and pop out without a problem. Great to make ahead since they can be frozen up to two months. I love a few drops of green food coloring for a light green mint, but pink is so pretty in the small heart molds, too. Can use 1/8 teaspoon peppermint oil rather than extract. Great for wedding or baby showers or for holiday trays. Thanks for posting!

4 people found this review helpful

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From: Hauer Mom

On Aug 14, 2008

The taste, texture and everything was great! My only complaint is that the recipe says it make 30 mint balls so I bought enough for 10 batches so I'd have 300 mints for the wedding. turned out that it made closer to 150 mints per batch. Now I have to find a way to use all the left over cream cheese. lol

1 person found this review helpful

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