Cream Cheese Mints Recipe

31 Aug, 2012

Written By Jennifer Sill

We have had quite the discussion on Facebook over the past 24-hours as to whether Cream Cheese Mints are a Nebraska ‘thing’ or whether people in other states love them as much as we — ahm – I do.  (Some on Facebook say they can’t stand them)

There were some who have never had the pleasure of tasting these mini treats.  SO, I share with you the recipe.  (I will make sure to add phots the the next time I’m preparing for a wedding, graduation or baptism.)

The Omaha World Herald printed a pretty cute column on the discussion.

Of course she wanted cream cheese wedding mints. Is a Nebraska wedding even legal without them?

You can find that here.

This one has been in my family for generations

Cream Cheese Mints:

4 oz. cream cheese
3 cups  powdered sugar (Sometimes called icing sugar)
1/4 tsp. mint extract (or other flavor)
1/8 tsp.  food coloring

**To make them right you also need a special rubber mold.  My memory is of little leaves and roses.   Some folks have used candy molds as well.

Directions:

Mix together sugar and cream cheese well. Add in mint, then coloring.Roll into balls and flatten with fork onto cookie tray. Sprinkle on colored sugar.Chill 1 1/2 hours, flip, and chill another 1 1/2 hours.
Since I have not made these for awhile, I searched for the photo above.  She has wonderful ‘how to’ photos as well:  Skip to My Lou – Cream Cheese Mints
Enjoy!
feature photo

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