wedding mints
Recipe type: dessert
  • 8 ounces cream cheese (1 block), cut into about 8 squares (to help with mixing)
  • 2 pounds powdered sugar
  • ¼ teaspoon peppermint extract*
  • a few drops of food coloring (optional) - I used a natural food dye I made from blueberries and strawberries for a faint lavender hue (recipe follows)
  • granulated sugar (for dredging)
  1. Special equipment: Three 8x11-inch baking trays lined with wax paper
  2. Using a dough hook on your mixer, mix powdered sugar, cream cheese cubes, and food coloring (if using). As you start to mix, dribble in your peppermint extract. Mixture will be very dry. Don't fret! And don't add water.
  3. Take the ball of dough out of the bowl and knead a couple of times. I rolled small balls about the size of my thumb (see photo), dredged in granulated sugar, and pressed gently to flatten on my wax paper lined baking sheets. This took a loooooong time. I actually got kind of bored, and cooking doesn't bore me. Elect a friend or focused older child to help.
  4. Allow trays to dry 24 hours. Flip your mint nubs, then dry another 24 hours. I sampled numerous mid-dry mints. Each was equally minty, though the more I ate, the more lightheaded I became.Yield is dozens (depending on your sizing).
* I thought ¼ teaspoon wasn't enough pepperminty-ness and a little too toothpastey, but I like my mints winter-wind strong. I'd try almost double the amount of extract next time. Food Coloring with Berries ¼ cup mix of blueberries and strawberries splash of water 1. Cook berries with splash of water in small saucepan until mushy. Strain, cool, and use. Use the strained pulp for a yogurt mix-in, cheesecake topper, or just eat plain.
Recipe by story of a kitchen at