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Cream Cheese Mints 

Recipe, Courtesy of Patricia Bolger

“The Big Guy” and I send our “Best Wishes of the Season” to all families celebrating at this time of year!

 I found an old-time recipe called Cream Cheese Mints that my Aunt Millie used to make every December. The hoard of cousins that arrived for dinner on December 25th would just devour these little morsels by the handfuls. They are a delicate mint that does not do well sitting in a candy dish for any length of time. Even though the recipe says to dry them out and store them in an airtight tin, I would expect that they would not keep for more than 3-4 days in the fridge. Keep them frozen until the day you set them out to be devoured!

These Cream Cheese Mints also make a lovely sweet treat from your kitchen for a friend or neighbour.

INGREDIENTS (makes 48 mints):

4 oz full-fat cream cheese

1 Tablespoon salted butter, softened

4 cups powdered sugar

½ teaspoon peppermint extract

¼ teaspoon vanilla extract

Optional - food colouring


1. Prepare a large cookie sheet lined with parchment paper.

2. Using your hand mixer, mix the cream cheese and butter until smooth and creamy. Slowly add the powdered sugar and when all the lumps are gone, add the peppermint extract and vanilla extract. (The little bit of vanilla smooths out the harsher flavour of the peppermint).

3. Roll the dough into a large ball and divide it into 4 sections. Place each section into its own separate bowl then add the drops of food colouring. Mix thoroughly and wash your hands between bowls to keep your colours bright. (If you buy the Neon Food Colouring, it will make very bright colours).

4. Roll small bits of dough into a ball the size of a small marble. Place on the parchment-lined cookie sheet then press a small dessert fork to make an impression into the top and flatten the marble.

5. Let the whole tray dry at room temperature for 2-3 hours. These little morsels can be refrigerated for 3-4 days but I recommend that you freeze them until the day you want to serve them!

NOTE: I have made these mints without food colouring and they are a lovely off-white mint that can be spread across a tray of Holiday baking or perched on top of a pudding or a dish of ice cream.

This recipe can be doubled but you will be making a lot of mints!  Cautiously double the peppermint and vanilla extracts if you double the recipe. 


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