Minty Stones

Directions

1. 1
   In a large mixing bowl stir together softened cream cheese and peppermint extract.
2. 2
   Gradually add powdered sugar, stirring until mixture is smooth (Knead in the last of the powdered sugar with your hands).
3. 3
   Add black icing, knead until food coloring is evenly distributed.
4. 4
   Form cream cheese mixture into 1/2 - 3/4-inch balls.
5. 5
   Roll each ball in sanding sugar if desired; place on waxed paper.
6. 6
   Cover mints with paper towels and let dry overnight.
7. 7
   Store in a tightly covered container in the refrigerator or freeze up to 1 month.
8. 8
   Makes 96 to 120 pieces.