Cream Cheese Mints
Still counting down, 35 days to go! I can’t believe how close the big day is getting and even more, I can’t believe how calm I am! I spent some time in the kitchen today with my mom, sister and two nephews. We filled our day making cake, cupcakes, sugar cookies and chocolate-dipped pretzels for Trace’s third birthday party tomorrow. We also made homemade cream cheese mints for our wedding reception.
Homemade mints have always been common for big celebrations in my family so I’m surprised at how many people are surprised by the fact that we make mints. They are a little time consuming but are relatively easy and so very much better than the store-bough variety. I would suggest this recipe to anyone and everyone. It was such a fun day in the kitchen with my family!
Cream Cheese Mints
Yield: 200 mints
8 ounces cream cheese (you should really use the full-fat version here)
2 pounds powdered sugar
1-2 tsp peppermint extract (more or less to taste)
granulated sugar for rolling and dusting molds
1. In the bowl of a stand mixer fitted with a paddle attachment, whip cream cheese and slowly add powdered sugar, small amounts at a time until incorporated.
2. Add peppermint extract, small amounts at a time until you reach your desired taste.
3. Roll mixture into small balls and roll in sugar.
4. Press into molds of your choosing, place on a cookie sheet and allow to set. Placing the mints in the freezer is a great way to speed up this process.
If you would like to make the mints in advance, allow them to set then store in an airtight container for up to three months. We doubled this recipe and with heart-shaped "bride" and "groom" molds, we were able to make about 275 mints. The original recipe says that it should yeild 200 per recipe so you can make these as small or large as you wish.