Cream Cheese Mints

There are some memories you have from childhood that stick with you. These Cream Cheese Mints, also know as Wedding Mints, are one of them. Always served at special occasions, Easter, Weddings, Anniversaries. As a kid, I never thought about how they were made or what was in them, I just remember feeling special getting to have them.
Now, as an adult, I think about these things. Let's face it, I think about food alot. And not just because I'm a food blogger. I enjoy my food. If I'm going to eat something, I don't just want it to be something to fill me up and provide the necessary nutrients to keep me going. Food doesn't have to be complicated to be memorable. Most times, while the food is delicious, it's the memories around the eating of that food that make it special. Turkey on Thanksgiving, yes it's always fantastic, but it's the family gathered around the table, eating the turkey with all the trimmings that makes it something to remember. The birthday dinner, always what the birthday person requests in our house...it's the person's special day that makes it special memory.

I love making my family feel loved with the food I can create for them.  I don't always tell them how simple something is to make. I let them think I slaved in the kitchen creating a special treat just for them.

I  have to tell you, I've seen recipes for these mints all around Pinterest for a few years now. I held off on making them because many just weren't clear on the storage of these mints. With the main ingredient being cream cheese, I didn't want them spoiling on me. Kelley Highway showed me the light. These mints DO NOT have to be refrigerated. Next on my list are Kelley's Butter Mints.

Cream Cheese Mints
from Kelly Highway

3 ounces cream cheese, softened
1 teaspoon mint extract (or peppermint)
3 cups powdered sugar, sifted
food coloring-optional

Using a mixer, cream the cream cheese until smooth, add in extract and food coloring if using. Cream again till light and fluffy. Slowly add in powdered sugar, make sure to scrape down sides of mixing bowl. Once all sugar is added and well combined, roll dough into teaspoon sized balls. Place balls on wax paper lined tray, Use a fork to flatten. Let mints dry for 12 hours then turn mints over to let bottom side dry. Store in an airtight container at room temperature. Mints will keep for at least a week. I put a few to the side and after 2 weeks they were still fresh.

I'm sharing at some of these great parties.