Cream Cheese Melts
4 ounces cream cheese, softened
1 Tbs. butter, softened
1 Tbs. light corn syrup
few drops of mint oil (to taste, we used peppermint)
3 1/2 cups powdered sugar
Red paste food coloring
In a large mixing bowl beat cream cheese, butter, corn syrup, and mint extract with an electric mixer on medium speed until smooth. Gradually beat in 3 cups of the powdered sugar until combined. Turn mixture out onto a clean surface dusted with remaining powdered sugar and knead until smooth and no longer sticky.
Divide dough into 3 portions. Tint one portion pink and one portion darker pink. Leave one portion white.
Roll each portion into a 15-inch-long rope. Twist ropes together and form into a rope about 3/4-inch wide. Flatten slightly and cut into 3/4 inch pieces. Arrange pieces on a parchment-paper-lined tray. Cover and chill at least 4 hours. Store covered in the refrigerator up to 1 week.
We thought these would also be good for any holiday (greens for St. Patrick's day, Blue and Red for 4th of July, Red and Green for Christmas, Black and Orange for Halloween, Brown and Orange for Thanksgiving, the ideas are endless.). These are quite tasty. They remind me of wedding mints. We did a double batch.