Gluten Free Cream Cheese Mints
 
 
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Ingredients
  • 8 oz package of cream cheese, full fat, softened
  • ¼ cup softened
  • 2 lbs/4 cups powdered sugar
  • 1 - 2 tsp peppermint extract
  • food colouring
  • ½ cup powdered sugar for rolling mints
Instructions
  1. Combine cream cheese and butter in a stand mixer and mix until smooth.
  2. Add 1 cup of powdered sugar and mix until smooth.
  3. Add the peppermint extract and mix until combined.
  4. Gradually, add the remaining powdered sugar until smooth and consistent.
  5. Separate the mixture into three separate bowls, or however many different colors you want.
  6. Add a small amount of food colour to each bowl and stir in until the colour is combined through.
  7. Cover and refrigerate for 2 hours or until firm enough to handle.
  8. Line 2 quarter cookie sheets with parchment paper and liberally dust with powdered sugar. Set aside.
  9. Pinch off small amounts of the dough and form into a 1-inch balls.
  10. Roll each ball in powdered sugar and place on prepared sheet pans.
  11. Gently press the balls with a fork into the top of each ball.
  12. Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm.
  13. Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
  14. Mints can be refrigerated or frozen if desired.
Recipe by at https://laurasglutenfreekitchen.com/2018/06/gluten-free-cream-cheese-mints/