Sweets of Christmas - Cream Cheese Mints

The first time I had these my Aunt Debbie had made a variation when I was a kid and we used to travel to Spokane A LOT to visit. (Some of my best memories of childhood, by the way!) She pushed them into those cute little candy molds but since I do so many cookies I go the quick route!

Cream Cheese Mints

3 oz. cream cheese, softened
3 tbsp butter, softened
1/2 tsp vanilla extract
1/4 tsp peppermint extract
3-4 c. powdered sugar
1/3 c. granulated sugar
food coloring

Chocolate topping:
1/2 c. semisweet chocolate chips
household wax
1. Line large cookie sheet with waxed paper.
2. Beat cream cheese, butter, vanilla, peppermint extract, & food coloring until smooth.
3. Gradually beat in powdered sugar on low speed until well combined. (I end up kneading it by hand at the end)
4. Roll cream cheese mixture into balls. Roll balls in sugar. Flatten ball with bottom of a glass to make a patty.
5. Refrigerate until firm.
6. Melt chocolate and wax in a heavy duty Ziploc bag in the microwave on 50% until melted. When melted snip tiny corner of bag off. Use the bag as a pastry bag to drizzle chocolate over mints. (Hint - if you want a decorative chocolate swirl put a plastic decorator's tip in the bag before you microwave OR snip the corner two ways to give a fluted look.)

I store these in the fridge after they have set. As long as you put waxed paper in between layers your chocolate designs shouldn't get messed up in a tupperware container.