COAL REGION CREAM CHEESE MINTS---Helga's Happy Holidays

These are a tradition on tables in the coal region for the holidays! Simple, easy and fun to make, they taste amazing! Teaberry is traditional as is peppermint, but you can eat them plain like Mike likes or with any other flavoring you wish. (I like lemon and orange the best!) You can do them in molds as well, but that's more time than I have to fuss, LOL. If you do, just roll it out to the thickness of the molds.
Check our Coal Cracker in the Kitchen and Lori Fogg for some of the history behind these and more tips! www.acoalcrack...
COAL REGION CREAM CHEESE MINTS
INGREDIENTS
4 ounces cream cheese, room temperature--PHILLY CREAM CHEESE
1 Tablespoon salted butter, room temperature
4 cups powdered sugar plus additional as needed
1/4 teaspoon or to your taste LorAnn Teaberry flavor OR 1/2 to 1 teaspoon mint extract or extract of your choice OR several drops food safe flavoring oil or your choice
1/8 teaspoon vanilla extract
Gel food coloring in the shades of your choice
DIRECTIONS
Line 2 large baking sheets with parchment paper. Set aside.
Combine cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment.
Beat until creamy and well-combined, about 1 to 2 minutes.
With mixer on low-speed, gradually add 2 cups of confectioners sugar, beating on low until incorporated.
Add peppermint and vanilla extract and beat in. Adjust mint flavoring if desired.
With mixer on low, gradually beat in remaining confectioners sugar.
Beat until incorporated occasionally scraping down sides and bottom of bowl.
Dough should be very stiff and not sticky.
If still sticky, add more confectioners sugar until it becomes the consistency of Play-doh.
Divide the dough into as many bowls as you would like colors and add a few dabs of gel food coloring to each bowl.
Stir in well until color is fully incorporated.
Roll dough into 1 inch smooth balls.
Place, spaced apart, on parchment lined baking sheets.
Dip the tines of a fork in confectioners sugar and gently press down on each mint to form ridges.
Allow mints to dry at room temperature for about 8 hours or overnight.
Flip them over several times during drying time. Store in an airtight container in refrigerator until ready to serve.
Separate layers with a sheet of parchment paper.
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