Pastel mints
Pastel mints
Rating: (1 rated)
Recipe Yield: Total time: 30 minutes, plus chilling and drying time | Makes 4 to 6 dozen
1 (3-ounce) package cream cheese, at room temperature 2 tablespoons butter, at room temperature 3 1/2 cups powdered sugar, plus more for dusting 1/2 teaspoon lemon juice 1/2 teaspoon peppermint extract Red, yellow, green and blue food coloring

Step 1 In the bowl of a stand mixer using the whisk attachment, or in a large bowl with a hand mixer, beat together the cream cheese and butter until light and fluffy, about 1 minute. Add the sugar, lemon juice and peppermint extract and continue to beat until a consistent, smooth dough forms, 3 to 4 minutes.

Step 2 Portion the mixture and knead in food coloring as desired. Press each portion into a flat disc, no more than one-half-inch thick. Wrap each disc tightly in plastic wrap and chill just until firm, about 1 hour.

Step 3Generously dust your work surface and hands with powdered sugar. Working with a few small pieces at a time (keep the remaining mint dough chilled until ready to use), roll the dough into one-third-inch-thick ropes and twirl or knead the colors together as desired. Cut the ropes into small pieces and transfer to a wax paper-lined baking sheet. Alternatively, roll about 1 teaspoon of the dough into a ball and then press a sugar-dusted thumb into the center to form flattened, round mints.

Step 4Set aside the mints, loosely covered with a sheet of wax paper, in a cool, dry place until they are dried on the outside and just slightly soft on the inside, 8 hours to overnight.

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