The BEST Cream Cheese Mints

• 8 oz package of Challenge cream cheese, full fat, softened
• 1/4 cup Challenge butter, softened
• 2 lbs powdered sugar
• 1 – 2 tsp mint extract
• gel food coloring
• 1/2 cup powdered sugar for rolling mints

1. Combine cream cheese and butter in a large mixing bowl and
   mix until smooth.
2. Add 1 cup of powdered sugar and mix until smooth.
3. Add the mint extract and mix until combined.
4. Gradually, add the remaining powdered sugar until smooth and
   consistent. You can do this with a stand mixer, food processor, or by hand.
5. Separate the mixture into four separate bowls, or however
   many different colors you want.
6. Add a small amount of food color to each bowl and stir in
   until the color is uniform.
7. Cover and refrigerate for 2 hours or until firm enough to
   handle. You don’t want it sticking to your hands.
8. Line 2 quarter sheet pans 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 tines of a fork into the top of each ball.
    (You can also use the bottom of a shot glass if you don’t want the lines. Just
    dip the bottom of the glass into powdered sugar to keep it from sticking.)
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.

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