Barrington Mints

Barrington Mints
Makes 150 mints

8 ounces soft cream cheese (I used Philadelphia regular)
6 tablespoons soft butter (I used unsalted)
3/4 teaspoon pure peppermint extract (NOT mint extract)
2 pounds sifted powdered sugar
1/2 teaspoon vanilla extract
3 drops red food coloring (Mine is pretty strong, so I used only one)

Melt the cream cheese with the butter in a heavy 3-quart saucepan over low heat, stirring constantly with a wooden spoon. Turn off the heat, leaving the pan on the burner, and stir in about 1 1/2 cups powdered sugar, food coloring, and vanilla. (My note: Add peppermint here as well.) Stir in the rest of the sugar until well blended.

Line a large baking sheet with wax paper. Push mint mixture into a pastry bag, icing syringe or squeeze bottle with a decorative tip. Create desired shapes for mints. Let set 1 hour.


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