Wednesday, November 5, 2008

Cream Cheese Mints

When I was growing up wedding menus were all the same. The church ladies (women who attended the church) made all the food. You could choose between a ham or a turkey sandwich on a white bun with cheese and mayo. At the end of the buffet line were these wonderful cream cheese mints. They were always green leaf shapes and pink and white flower shapes. At every wedding I would wait until all the people had gone through the food line. When it was polite (loosely speaking) I would gorge myself on whatever cream cheese mints were still sitting out.

I helped make the mints for a friend of the family's wedding about ten years ago. Man they were a lot of work. My sister (the cake maker) is visiting now and made the mints with her three year old daughter. Turns out they are only a lot of work if you make a thousand mints. A small batch is quick and easy. Sadly, if I was making these I'd just sit down with the batter and a big spoon. But if you're less of a piggy then me (snort), this is a good recipe to make with kids. The dough is play-doughish and fun for kids to make into shapes. The mints can be colored with food coloring if you like.

Cream Cheese Mints
2 oz cream cheese
2 tsp butter
2 c powdered sugar
1/3 tsp peppermint extract
food coloring (optional)

Combine the ingredients. You can do it by hand with a recipe this size or you can use a mixer. Knead the "dough" a bit to make sure the ingredients are evenly distributed. Shape. We did this by hand in our house like you would with play dough. You can also use molds of leaves and flowers. Dry 2 hrs at room temperature. This is the hardest step for a preschooler. Refrigerate.

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