butter cream cheese mints

How To Make butter cream cheese mints

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  1

  In large saucepan, melt cream cheese & butter over low heat, stirring until smooth. Remove from heat.
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  2

  Gradually add in the powdered sugar then the extracts. Stir until well blended. You can add food coloring at this point if so desired.
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  3

  Let dry for a couple of minutes. Spoon into decorator w/ small tip and squirt onto waxed paper. Let set for at least 12 hours (24 hours is better) to dry then transfer in ziplock bags & store in freezer or store in air tight containers or just set out in pretty dishes uncovered.
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  4

  I actually use my Pampered Chef Easy Accent Decorator for this. You can also use a ziplock bag with a corner snipped just a bit and squeeze out in a swirlling motion to make them pretty.
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  5

  This is the consistency. Hope you can tell by the pic, which isn't that good.
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