Creamy No-cook Mints

After a very filling chicken dinner, we need the after dinner mint, this recipe came with the Handbook my mom got with her Kitchen Aide Mixer. My mom actually made these cookies, and I think the main reason behind it was she wanted to make it on my blog... one of her questions when handing me one was... "Did you take a picture to put on your blog?" I have to admit I got all my cooking skills from my mom, she is an excellent cook and I still ask her questions. This looked to be a super easy recipe. I wouldn't call them cookies but mints, they are VERY tasty!

Creamy No-cook Mints (From: Kitchen Aide Mixer)

• 1 pkg. (3 oz.) cream cheese
• 1/4 t. mint extract
• 2 drops green food color (she didn't have green so used red)
• 4 1/4- 4 1/2 c. powdered sugar Superfine sugar

Place cream cheese, mint extract, and food color in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2, gradually add powdered sugar, and mix about 1 1/2 minutes or until mixture becomes stiff.

To make mints, dip individual flexible candy molds into superfine sugar. Press in mint mixture. Turn out onto waxed paper covered with superfine sugar. Repeat until all mixture is used. Or: Shape mixture into 3/4 inch balls, using 1 teaspoonful for each ball. Roll in superfine sugar. Place on waxed paper covered with superfine sugar. Flatten slightly with thumb to form 1/4-inch-thick patties. If desired, press back of them lightly on patties to form ridges.

Store mints, tightly covered, in refrigerator. Mints also freeze well.