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Cream Cheese Mints

Here is our family's recipe for cream cheese mints

I don't know for certain where this recipe came from as it was hand typed in the family recipe book I was given from my mother-in-law one Christmas. I think she did them or learned how to do them at a Relief Society meeting, a womens' group. I use this version of the recipe because it is the one my husband made as a kid, so that is the one he likes.

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Mix together softened cream cheese, flavoring, and color 'till well blended, all one color not marbled. Note: If you don't soften the cheese first, it will not mix well.
Add powdered sugar and mix to a dough-like consistency.
This will be real think and dense in texture. Mix till it clings together in a large mass.
Press into glycerine-coated, rubber molds that have been dipped into granulated sugar.
You only use glycerine the first time to make the sugar stick after that the moister in the mints keeps it so the sugar will stick.
Pop out: flip upside down, flex edges of rubber mold, and mint will drop out on plate.
Set aside to dry, do not stack on top of each other or you will have a hugh mint block.