Recipe by Susan
"These very easy-to-make mints are wonderful not only for weddings, but for parties or anytime! Mmm, minty fresh!"
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1 (8 ounce) package
butter flavored extract
green food coloring
yellow food coloring
Five stars if you make some changes--Our family has used this basic recipe for years but as many discovered the hard way, not with as much flavoring. Our recipe calls for 1 teaspoon total flavoring for the entire recipe. (I like 1/2 vanilla and 1/2 peppermint--almond is also very good) You also must use paste or gel food coloring or it will get too soft & sticky. The humidity can also effect this. I recommend refrigerating the dough & adding more powdered sugar if this happens. Also, we just roll into balls, dip in sugar & always use rubber molds. If done right, these are the BEST!
This is a really great basic recipe. The 2 lbs. of powdered sugar and 8 oz of cream cheese are perfect proportions. However the food coloring and flavoring is really optional. I used only 1/4 tsp. peppermint extract for the whole recipe. Then I added a whole bottle of red food coloring and extra powdered sugar to make up for the extra liquid. I pinched the dough and rolled it into small balls, dipped them in white sugar then pressed them into candy molds. I left them out to dry for about 6 hours and then refrigerated them. They were a great success at my sister's wedding. She even took a box with her on her honeymoon!
These were not very well liked by my family. They were too strong smelling and tasting. I ended up throwing them out. This will not be made again.
The recipe calls for way too much flavoring. Using the 2 teaspoons called for in the recipe is excessive. When I cut the flavoring down to an 1/8 of a teaspoon these were perfect.
Way too overpowering! It felt like I was eating toothpaste.
These didn't work for me at all. The dough was way too sticky to roll out, so I let it sit overnight and it was STILL too sticky. Also, the flavoring was so strong I had to throw them away. I know this is the recipe I was looking for, I think I just need to add less flavoring and hopefully that will solve the problem.
They really are good mints. I would just put in a little less of the extracts... especially the mint. It was a little strong for my taste.
Well we had high hopes for these with some changes but they just weren't the best. They pretty much tasted like little blobs of flavored frosting, although the peppermint, of course, tasted the most like a mint. Basically we cut the amount of extract in half. There was enough flavoring, but they still just tasted like powdered sugar and cream cheese - frosting! They did set up nicely in the fridge but they were very difficult to work with and there was no way we could have rolled them out! We ended up rolling them into balls and then pushing them a little flat with our fingers. Sad to say, it's not one I would try again.
* Percent Daily Values are based on a 2,000 calorie diet.
Mackie's Cream Cheese Mints
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 15
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