Minty sweets are one of my favorites during the holidays. When that cool rush of flavor wafts over your tongue you can't help but think of cooler days and longer nights.
Bonus: They are so easy to make, require only a few ingredients, and NO BAKING or REFRIGERATION is required!!!
Grab an apron and pipe away!
yields ~200-250 nickle size mints (5 cups of mints)
1-8oz package of cream cheese, softened
5 cups of powdered sugar
1-3 drops of peppermint extract (Depending on how "minty" you want it. Less is more with this stuff)
1/2 tsp vanilla extract
1-2 drop of green food coloring (depending on how "green" you want them to be, i was going for fresh mint so I kept it light)
On a large flat surface or baking sheet layout parchment paper.
In a stand mixer, beat cream cheese until smooth.
Slowly add in powdered sugar until well combined.
Beat in vanilla, food coloring, and peppermint extract until smooth.
Fill a frosting pipping bag fitted with a star tip with the mixture.
Pipe nickle size mints unto the parchment paper and allow to air dry for 8-12 hours.
Using a knife, gently scrape the mints off the parchment paper and place in an air-tight container or jar for storage.
They will last about 2 weeks un-refrigerated, 1 month refrigerated, and will freeze for up to 4 months.
P.S. I packed mine up and gave them to our neighbors for Christmas.