Permafrost Peppermints

Directions

1. 1
   Beat cream cheese, butter, corn syrup and extract in large mixing bowl with electric mixer at medium speed until well blended.
2. 2
   Gradually beat in 4 cups powdered sugar until well blended.
3. 3
   Divide mixture into thirds.
4. 4
   Knead a few drops green food coloring into one third; red food coloring into second third; leave one third plain.
5. 5
   Wrap each piece in plastic wrap.
6. 6
   Working with one color at a time, shape dough into 3/4-inch balls.
7. 7
   Place on wax paper-lined cookie sheet.
8. 8
   Flatten each ball with bottom of glass that has been lightly dipped in granulated sugar.
9. 9
   Repeat with remaining mixtures.
10. 10
    Decorate with icings, if desired.
11. 11
    Let dry before storing.
12. 12
    Store in covered container in refrigerator.