Ingredients
Directions
1.
MASH cream cheese with fork or potato masher.
2.
ADD oil of wintergreen and food color; ADD powdered sugar, KNEADING with hands until mixture is consistency of pie crust.
3.
PINCH off teaspoon-sized piece of mixture; ROLL into ball.
4.
ROLL one side of ball in a small amount of granulated sugar.
5.
PUSH ball, sugared side down, in section of mint mold; UNMOLD at once onto waxed paper.
6.
REPEAT steps 3-5 for each mint.
7.
Allow mints to dry, uncovered, at room temperature 12 hours.
8.
TURN mints; allow to dry again at room temperature, uncovered, for another 12 hours or until they are firm enough to handle but still soft inside.