After you eat one of these, you will NEVER buy buttermints at the store again. Incredibly creamy and delicious,
they (literally) melt-in-your-mouth.
yield = 200+ mints (depending on size and thickness)
INGREDIENTS:
1/2
(8-oz) package of cream cheese
2 tablespoons butter
1 (16 oz) package confectioner's sugar
1/4
teaspoon peppermint extract
1/8 teaspoon vanilla extract
2 drops yellow food coloring
Melt
cream cheese and butter in a large saucepan over low heat, stirring constantly until smooth. Gradually stir in powdered
sugar, add mint and vanilla extracts, and food coloring, stirring until well blended.
Divide cream
cheese mixture into 10 (1/4 cup) portions, wrapping each in plastic wrap until rolled out and sliced.
Roll
each portion into a 12-inch rope. Cut into individual mints with a thin, sharp knife. Place on waxed paper to
dry. Let stand, uncovered for 3 or 4 hours (or overnight), until firm. A small fan can help facilitate drying.
Store in an air tight container. Extra mints can be frozen for up to 3 months (but every time I make these, they
disappear in a matter of minutes!)
CLICK ON THE LINK BELOW TO VISIT THE MYRECIPES.COM WEBPAGE FOR
THIS RECIPE.
