Cream Cheese Mints

Directions

1. 1
   Mix cream cheese and peppermint flavor until blended. Gradually add powdered sugar and knead until no longer sticky. Divide into four equal portions.
2. 2
   To each portion knead 1 drop of food color.
3. 3
   Shape into 3/4 inch balls, then roll in sugar. Flatten balls with tines of a fork.
4. 4
   Let mints dry at room temperature.
5. 5
   Store tightly covered in the refrigerator up to 2 weeks with waxed paper between layers or cover tightly and freeze up to 2 months.
6. 6
   Makes 6 to 7 dozen.