These simple-to-make mints make great Christmas gifts. If stored in airtight container, these can be frozen for a couple of months.
Made about 500 of these for a wedding reception. Talk about yum-yum-yummy! HIGHLY RECOMMENDED!! My tips: Use 4 oz. cream cheese instead of 3, use 1/2 tsp. peppermint oil, and use 5 drops food coloring (that made about 100 mints). I mixed all ingredients (except powdered sugar) with mixer, then added the powdered sugar and mixed by hand. I tore off little nibblets of the dough, tossed in granulated sugar, and pressed into candy molds. To allow mints to set up, I dried them on a cookie sheet, lined with waxed-paper (also, it helps to sprinkle granulated sugared all over the waxed-paper to keep mints from sticking) for about 2 hours, then transferred to freezer in sealed containers. Thawed in fridge the day before serving. Turned out better than any mints I've ever had! Thanks for the recipe!! - 29 Apr 2003 (Review from Allrecipes USA and Canada)
Very very good BUT this recipe calls for a 3oz package of cream cheese! USE AN 8oz! They're relatively quick and easy and they taste terrific! One more suggestion: I add a little bit more peppermint to a recipe this size. - 21 Dec 2000 (Review from Allrecipes USA and Canada)
These little mints are wonderful! They just melt in your mouth! I used a tiny heart cookie cutter and made heart mints for Valentine's Day. The only thing is that I added the red food coloring last and it was very hard to get a consistent color. They ended up having a pink and white marble look, which was fine. But next time I would put the food coloring in before adding the powdered sugar. I think it would mix in better that way. My 3-year-old even liked these! They're addicting!! NOTE: I also tried this recipe with fat free cream cheese. You need to increase the powdered sugar in order to make the dough workable. (Just keep adding it until the consistency is right to roll out.) I then used tiny circle cookie cutters to cut the dough. After they dried for 2 hours, I dipped them in semi-sweet chocolate that I had melted in a double boiler and refrigerated them. They taste like little York peppermint patties and are low in fat! (Use real butter, not low fat spread, or they won't firm up enough). Just can't say enough about these - they're a favorite at my house! - 25 Feb 2002 (Review from Allrecipes USA and Canada)