3 ounces cream cheese, softened
1/2 tsp. mint extract
Food coloring may be added to color
2 to 2 1/2 cups Powdered sugar
Blend all ingredients except powdered sugar. Gradually add 2 to 2 1/2 cups of powdered sugar. Knead until no longer sticky. I put it in a plastic food storage bag so it doesn't dry out, keep it in the bag while doing the next step--refrigerate if it starts to get sticky again . Form into small balls (marble size) and roll in granulated sugar. Set on waxed paper sprinkled with granulated sugar. Flatten (crisscross pattern) with a fork. Let dry and store covered in refrigerator.
Note: I doubled the recipe but it was really a long process to do at one time.
Submitted By: Lynne Parrish
Date: September 22, 2002