By Tara Bench
Like old-fashioned buttermints, these melt in your mouth. For a special Hanukkah treat, tint the candy blue and cut stars or other shapes.
3 ounces cream cheese, at room temperature
3 cups confectioners' sugar
2 teaspoons peppermint extract
Green food coloring
3/4 cup granulated sugar
1. In a mixing bowl combine cream cheese and confectioners' sugar; beat for 1 minute. Add peppermint extract and one drop of green food coloring at a time until desired shade is achieved; mix well. Mixture will become quite stiff; you may need to knead it like bread dough.
2. Generously dust a sheet of parchment with extra confectioners' sugar and roll mixture to 1/4 inch thick. Slide parchment and dough onto a baking sheet and freeze for 10 minutes. Cut out leaf shapes with a 1-inch mini cutter. Use a small knife to score veins in the leaves. Gently toss mints in sugar to coat. Keep covered and chilled for up to 3 weeks.
Work: 50 minutes
Total: 1 hour
Makes about 95 mints