Cream Cheese Mints

Instructions

1. In a large bowl with a hand mixer, or a stand mixer fitted with a paddle, beat your cream cheese and butter together until creamy and well combined.
2. Reduce mixing speed to low, gradually add 3 cups of your powdered sugar in, ¼ cup at a time. Once the 4 cups of powdered sugar has been incorporated, add your mint and vanilla extracts, mix until combined.
3. Gradually add in the remaining 2 cups of powdered sugar until your mixture is completely smooth and well mixed.
4. Divide your mixture into bowls, for as many colors as you are going to use. Add a small amount of food coloring to each bowl and stir together until your desired color has been reached and all the food coloring has been mixed in.
5. Cover and refrigerate the mixtures for about an hour, you want it to firm up a bit so it is easier to handle. While the candy is cooling, line a baking sheet with parchment and dust with powdered sugar.
6. Once the candy has cooled for an hour you can begin to form your individual mints. Pinch off or scoop out about a teaspoon of candy mixture, toss in a bowl of powdered sugar to coat and roll between your hands to form a ball. Place balls on the parchment lined pans and using the tines of a fork to slightly flatten them and leave an indent in the top. Repeat until all the candy has been used.
7. Allow the mints to harden at room temperature for at least 3 hours before enjoying. They can be stored in an airtight container at room temperature for up to 2 weeks.