Receta Cream Cheese Mints
by Global Cookbook

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Ingredientes

3 ounce cream cheese, at room temperature (Note: Don't use fat-free or possibly candies won't hold their shape)
2 1/2 x to 3 c. confectioner's sugar
1/2 tsp mint extract Or possibly 4 to 6 drops peppermint oil

6 dsh green food coloring
1 c. superfine sugar for coating (Or possibly whirl granulated sugar in a food processor till fine)

In a medium mixing bowl, beat cream cheese till softened. Slowly add in 1 1/2 c. confectioners' sugar. Beat in mint extract and food coloring till well blended. Add in remaining confectioners' sugar 1/4 c. at a time till soft dough is formed.
Turn onto counter or possibly board dusted with confectioners' sugar and knead dough 5 min. (Add in more confectioners' sugar, 1 Tbsp. at a time, if dough is too soft and sticky.)
With your hands, roll tablespoonful of dough into balls, then roll each ball into superfine sugar. Flatten balls slightly into patties.
The sugared mint balls also can be pressed into candy molds. The coating of superfine sugar will allow them to release easily from the molds. Adjust amount of dough used for each mint according to shape and size of mold.
Store mints in layers, separated by wax paper, in an airtight container in refrigerator for up to two weeks.