I made a double batch of these this morning (8 oz. block of cream cheese, 6 cups of sifted powdered sugar, and 1.5 teaspoons of peppermint extract, along with some icing color) but didn't get a chance to look at previous reviewers, which is why they didn't turn out as well as expected. I did use fat-free cream cheese, which another reviewer said was fine, as long as you added extra powdered sugar (which I didn't do). I ended up having to pipe the mints out of a giant icing bag, which was much easier, but even after 2 hours, they had not set. They had a crust, but were definitely tacky inside, and impossible to get off the wax paper without crushing them completely. I'll try again later today with additional sugar. BTW, this made about 3 cookie sheets full of large star-tip (1/2-inch tall?) shaped mints.
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I made a double batch of these this morning (8 oz. block of cream cheese, 6 cups of sifted...