Caution: you might fall over when you see these they’re are so darn cute. A simple mixture of cream cheese, butter, and mostly powdered sugar combine to create these tiny pretty candies. You can scoop them out and flatten with your finger for the easiest route or you can pipe them out for extra credit. To create piped mints, spoon each color of dough into a piping bag or large heavy-duty ziplock bag. Snip 1 corner and pipe ½-inch dots onto a parchment paper-lined baking sheet. Press with a fork to decorate and flatten.
4 ounces cream cheese, softened
1 tablespoon unsalted butter, softened
5 cups (about 1¼ lbs.) powdered sugar, sifted
2 tablespoons heavy cream
½ teaspoon peppermint extract
3-4 drops natural red liquid food coloring
3-4 drops natural green liquid food coloring
How to Make It
Beat cream cheese and butter with a heavy-duty electric stand mixer fitted with paddle attachment on medium speed until smooth and combined, about 2 minutes. Add powdered sugar, 1 cup at a time, beating well after each addition. Add cream, and beat until smooth and creamy. Add extract, and beat until combined. Divide mixture in half, and place in two bowls.
Stir red food coloring into 1 bowl, 1 drop at a time, until desired shade is reached. Stir green food coloring into second bowl, 1 drop at a time, until desired shade is reached.
Form each mixture into ½-inch balls; place on parchment paper-lined baking sheets. Press with a fork to flatten. Let mints stand at room temperature until set and dry, 4 to 5 hours. Layer between sheets of wax paper in an airtight container, and store at room temperature for up to 1 week.
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