When I was little one of my favorite things about going to a wedding was the cream cheese mints at the reception afterward! I’m not sure if it was a 1980s thing or what, but there were always plates full of pastel colored mints molded into pink colored roses and mint green leaves.

Recently the kiddos and I tried a creamy mint recipe from http://kitchentrialanderror.blogspot.com

We added some turquoise food coloring and they looked like they came straight from Tiffany’s. Instead of placing them in molds, you can form them into balls, then roll them in sugar and press into disks. Also you can store ’em in the refrigerator for 4+ weeks (though if you’re like us they’ll be gobbled up in just a few days).

cream cheese mints: make in advance and store in fridge for 4 weeks.

3 oz reduced fat cream cheese, softened
1/4 t. mint extract
food coloring
4 1/2 c. powdered sugar
1/4 c. granulated sugar

Beat the cream cheese until soft and fluffy, about 2 minutes. Add the mint and food coloring then mix until blended. Add the powdered sugar, 1/2 c. at a time until it forms a stiff mixture. Form balls with about 1/2 tsp of the mixture, then roll in sugar and flatten with the tines of a fork. Store refrigerated in an airtight container.