YIELD: 80 MINTS
These mints are easy to whip up but impressive enough to brag about when serving to friends. Call them artisan and watch their eyes light up.
Note that you can feel free to sub in Sweet Cashew Cream for the cream cheese, just add a little more confectioner’s sugar until it reaches the correct consistency.
Directions
Mix the cream cheese, margarine, peppermint oil, and food coloring with a whisk until smooth.
Gradually add in the confectioner’s sugar, about ½ cup at a time, until a stiff dough forms—much like Play-Doh.
Pat into a disk and roll out in between two sheets of parchment paper.
Cut with a very small cookie cutter (or use a knife/pizza cutter to cut into squares) into desired shapes and then place on a cookie tray that will fit in your fridge.
Chill for 1 hour, then transfer to a resealable plastic container to store for up to 1 month in the refrigerator.
These also freeze well and can be thawed in your refrigerator until eating.
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Ingredients
8 ounces nondairy cream cheese
1 tablespoon non dairy margarine
2 drops pure peppermint extract/oil
Food coloring paste (use corn-free if needed)
3½ to 4 cups confectioner’s sugar, plus extra for dusting (use corn-free if needed)
