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Valentine’s Day Butter Mints

I think of butter mints alongside turkey and stuffing, not hearts and flowers. Thanksgiving always meant butter mints when I was a kid. My Nanny (English grandmother, not baby-sitter) would have a bowl of them sitting on top of her giant TV, temptingly out of reach. It was the best turkey day ever when I was tall enough to reach up and help myself to sweet buttery goodness that dissolved on my tongue. I’m not sure what made it pop into my head to make my own mints, but when I realized how EASY it is, I couldn’t wait until next fall. I decided to make some for Valentine’s Day (season). Which, as you may or may not know, runs from the second week of January until mid-February. It’s true. Just ask Hallmark.
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Cream Cheese Mints

I had big plans for today. I had shopping to do – places to be. In the midst of making my grocery lists, my little boy got sick. So, I was stranded in the house all day with limited ingredients. The pumpkin pie poppers I’d planned to make will have to wait until I can get out to the store – which is fine since now I’ll be able to make and take them to my Grandma’s birthday party tomorrow.  I had everything on hand for these mints though, and they made a fun project for me and my daughter to make while the little man recuperated on the couch. The dough is a little sticky and you’ll probably make a mess with it and the sugar, but these little mints are totally addictive! Which I only know because I’ve eaten at least a dozen – and they aren’t even fully set up yet. Oh well.

Cream Cheese Mints

Cream Cheese Mints

3 oz cream cheese, softened
1 tablespoon butter, softened
3-4 cups confectioners’ sugar
1/2 tsp peppermint extract
any color food coloring paste (optional)

Directions

  1. In a large bowl, combine cream cheese and butter. Color as desired with food coloring gel, or leave white. Mix in peppermint extract. Add confectioner’s sugar until mixture forms a ball. Refrigerate for 1 hour.
  2. Using a measuring 1/4 tsp, drop onto waxed paper sprinkled with granulated sugar (you can also roll them in sugar first if desired). Flatten with a fork dipped in sugar. Let dry for 3-4 hours on waxed paper (depending on how big your mints are, this could take longer – up to overnight), then freeze or refrigerate.
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