4cupspowdered sugar Set aside an additional tablespoon for forming mints.
1dropgreen food dyeoptional
1dropred food dyeoptional
Instructions
Add the softened cream cheese, and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix until butter and cream cheese until creamy.
Reduce the speed of the mixer, and add half the powdered sugar to the bowl; add in the extracts.
Slowly add in the rest of the sugar and mix until dough forms. This will be the consistency of kids play dough and will be nonstick. If you dough is too wet (it should not be) add in an extra 2 tablespoons of sugar.
Remove dough from the mixer, and on a parchment-lined surface separate it into 3 balls. Place dough in separate bowls and add one drop of desired dye to each bowl.
Using gloved hands work the dye throughout the dough. This takes a good 3 minutes or so to get the dough one color so you will need a bit of patience as you work it through. If your dough gets too sticky from working with it, sprinkle some powdered sugar over the parchment paper and roll it in it to get it back to non-stick kid's play dough consistency.
Once coloring is uniform, form small balls that are about the size of a blueberry or about ¾ of a teaspoon. Dip your fork in powdered sugar (you will only need to do this every 10 or so) and make mini cross hatch shapes on your parchment-lined baking sheet. Continue the process until all your dough is formed into little mints.
Place the baking sheets (these make a lot) on top of the stove or somewhere safe to firm up. These take about 3 hours to fully harden. Once cured, place them in an airtight container with layers of parchment in-between each level to prevent any sticking. Store the container in the refrigerator for up to 2 weeks time.
Notes
Nutritional values may vary and are meant to be a guide.