Butter Mints
1/2 (8-ounce) package cream cheese 2 tablespoons butter 1 (16-ounce) package powdered sugar 1/4 teaspoon peppermint extract 1/8 teaspoon vanilla extract Melt cream cheese and butter in large saucepan over low heat, stirring constantly until smooth. Gradually stir in powdered sugar; add peppermint and vanilla extracts, stirring until well blended. Divide cream cheese mixture into 10 (1/4-cup) portions; roll each into a 12-inch rope. Cut into 1/2-inch pieces. Let stand, uncovered, 4 hours or until firm. Yield: about 20 dozen mints. Enjoy. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
