Remember when people used to call things ‘mint‘?
“Thats a mint car, dude.”
“That jacket is mint!”
I don’t remember when it stopped exactly, but probably around the same time as ‘radical.’ Now I’m sure people somewhere still do use ‘mint’ in that way, as is shown by the Urban Dictionary. Just not around here. But I’m going to singlehandedly bring it back. THESE MINTS ARE MINT!
Thanks to my new mixer’s manual for the recipe. It was 600 degrees in the York of New today and I was not about to bake anything. So ‘whoo hoo!’ to refrigerated no-cook minty fresh goodness to cool us off.
CREAMY NO-COOK MINTS
- 3 ounces light cream cheese
- 1/2 teaspoon mint extract (I used peppermint extract)
- 2 drops green food coloring (or color of choice)
- 4 1/2 cups powdered sugar
- superfine sugar
- Place cream cheese, extract and food coloring in bowl. Mix on low speed for about 30 seconds, or until smooth.
- Continuing on that speed, gradually add powdered sugar and mix about 1 1/2 minutes, or until mixture becomes very stiff.
- To make mints, shape mixture into 3/4 inch balls. Roll in superfine sugar and place on waxed paper coated in superfine sugar.
- Press slightly with thumb to form 1/4 inch thick patties. If desired, press back of fork lightly on them to form ridges.
- Store mints tightly covered in the fridge. They also freeze well.
When they say the mixture gets thick- they mean it. My KitchenAid actually slowed down and shook a bit while mixing it.
Also, the original recipe called for 1/4 teaspoon mint extract but it wasn’t minty enough. Try the 1/4 tsp and if it works for you, leave it. If you want more mint, then add the extra 1/4. I also used regular cream cheese and I didn’t use superfine sugar, just regular old granulated.
This is supposed to make 7 dozen… HA! No way. I got maybe two and a half dozen, maybe three IF that.
These would be really cute in pink and blue, for a baby shower or bridal shower. Or, if you left them white and sprinkled them with red sugar for Christmas.