Tuesday, May 8, 2012

Vegan Cream Cheese Mints

After years of passing up creamy mints (hello, dairy and gelatin) at every wedding, restaurant and social function, I was thrilled to find a recipe for cream cheese mints in my mother’s recipe box. With a bit of tweaking, I created this vegan version. Can you stand the “excite-mint?” This recipe makes four dozen sweet mints.

Cream Cheese Mints

4oz. vegan cream cheese
1/8 c. vegan stick margarine
1 – 1 1/2 lb. organic powdered sugar
few drops food coloring: red, yellow, green, or as desired
1/4 t. peppermint, wintergreen or lemon extract

Combine cream cheese and margarine in heavy-bottomed saucepan.

Stir over low heat until cream cheese is soft, margarine is melted, and mixture is thoroughly blended.

Add the powdered sugar and stir until well combined, forming a thick dough which holds its shape when rolled.

Add your choice of food coloring and flavoring. If desired, you may divide the batch to make multiple color choices or flavors.

Roll into 1-inch balls. Place on a sheet of waxed paper.

Press with a fork, or stamp with decorative cookie stamp to form a design on top.

Let stand, uncovered, about four hours or overnight, until mints are firm and outside is dry, but inside is still moist and creamy.

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