Cream Cheese Butter Mints

 These “Wedding Mints” bring back memories of our Mom – she often contributed mints like these when her women’s church group catered weddings, graduations, showers and other special occasions.  I made this recipe from “The Ultimate Southern Living Cook Book", but rolled them into ¾” or so balls and flattened them with a fork, as she did, for old times’ sake.   I used gel coloring, much better than what was available to her.  Many folks sprinkle sugar into their candy molds, or roll the tops of their balls in granulated sugar for a pretty, frosted look. 

I found the easiest, neatest way for me to knead the dough was to put it into a quart freezer bag, knead thoroughly, and then cut off a corner and squeeze out a small amount at a time.  This kept the dough from drying out while I was working.  For the same reason, don’t let the ball sit while you do several, press them down with the fork right away, so they don’t dry out and crumble.

I bought Frontier butter flavoring from our nearby Amish store – I also use it in buttermint ice cream.                    

                        Cream Cheese Butter Mints

  3          Ounces  Cream Cheese -- softened

  2          Teaspoons  Butter Flavoring

     1/8   Teaspoon  Peppermint Oil

  16        Ounces  Powdered Sugar -- sifted

               Heavy Cream -- as needed ( used a teaspoon or so)

               Paste Food Coloring

               Cornstarch

Combine first 4 ingredients in a large mixing bowl; beat at low speed with an electric mixer until blended.  Add a very small amount of food coloring; beat at medium speed until well blended (mixture will be dry).  Knead min mixture until smooth.

Press mixture quickly into rubber candy molds that have been lightly dusted with cornstarch.  Myrna suggests using a large spatula or dough scraper to spread the mixture into the mold so they don't dry out before you get your mold filled.

  "4 Dozen"