This recipe for Cream Cheese Mints comes from my new blogging friend, Cassie. She is getting married in a couple of weeks and made these for her wedding. The mints she made look so classy and elegant with white sugar and fancy molds!! Check them out and take a look at her wonderful blog- Bake your Day! Thanks Cassie and best wishes for your wedding!
Since I was making these for a Baby shower, I picked up some bright colored sugars and nonpareils at Target, of all places, in the dollar section J but you can find colored sugars in the cake section of the market or a craft store. I was going with a theme of yellow and green because I had those colors but ran out and threw a few purple ones in too. I had some peppermint candy on hand…okay, they were candy canes and yes I know it is April but I love using crushed candy canes so I buy extra at Christmas and I had a handful left. I crushed them up and threw them in the mix. They have a nice flavor. I love vanilla along with the peppermint extract but you could skip it if you prefer only mint.
Even though I have trouble making things look good, these turned out quite pretty and they are tasty but very rich and sweet! I think a smaller mold would be nice, but I only had a large heart mold and so that is what I used. These would be nice for things like weddings, showers, parties and teas. I am storing extras in the freezer for another big gathering like that, which if you know me, means maybe next week or so J
Cream Cheese Mints
It is best if you have candy molds for this, like small hearts or whatever you want. Get them at craft stores. You could use small cookie cutters and roll it out but molds seem optimal.
8 ounces cream cheese
2 pounds powdered sugar (I used less, about a cup or cup and a half or so less than 2 lb bag)
1 – 1 ½ tsp peppermint extract (more or less to taste)
½ tsp vanilla extract
1/3 cup finely crushed peppermint candies such as candy canes or starburst mints, optional
Granulated sugar for rolling and dusting molds OR if you would like, use colored sugar or nonpareils or sprinkles.
In the bowl of a stand mixer fitted with a paddle attachment, whip cream cheese. Add about a tsp of peppermint extract and a ½ tsp vanilla
Slowly add powdered sugar, small amounts at a time mixing until incorporated.
Crush peppermint candy by placing the candy in a zip-lock bag and crushing with a mallet or heavy can. Or you could use a food processor to crush.
Add the crushed candy.
Taste and add more peppermint extract, a little at a time, if it needs more,
Place a couple tablespoons of colored sugar (or whatever you want to use) into a small round bowl.
Roll Cream cheese mixture into small balls and place into bowl to roll around in sugar. I used a small scoop or two teaspoons to do that. If the mixture is too sticky, you could refrigerate a bit.
Press into molds of your choosing, allow to them to set for a few minutes. I put them in the freezer for a few minutes then popped them out into a plastic container. I kept them in the freezer until just before the shower so they would keep well. I think they would be fine refrigerated for a bit or placed in freezer for longer storage.