Cream Cheese Mints

Using mixer, blend cream cheese and butter. Slowly add powdered sugar until mixture pulls away from the side and begins to form a ball. If necessary, add a couple more tablespoons of powdered sugar. Add peppermint oil to taste. If desired, add gel color and mix until color is uniform.

Pinch off balls that are about 1/2 to 3/4 inch. Roll ball in powdered sugar and place on wax-paper-covered baking sheets. Using a fork that has also been dipped in the powdered sugar, press indentation on the top of the mints. Allow to dry on counter for 1 hour and then place the baking sheets with mints on them in the freezer until frozen.

Store in the freezer or in the refrigerator with wax paper between layers.