Graduation/Wedding Mints

Ingredients:

1 - 2 lb. bag of powdered sugar

1 - 8 oz pkg. cream cheese at room temperature

2 tsp. cream de menthe extract

Food coloring

1 cup granulated sugar

Directions:

Let cream cheese set out until it reaches room temperature.  Fork together cream cheese and bag of powdered sugar until it forms a thick but smooth paste.  Add extract and food coloring then mix well with mixer.  Put the granulated sugar in a bowl .  This sugar will be used to fill in your candy mold, then to roll your mint in after removed from candy mold.  Dip your candy mold into the sugar bowl, place a small ball of mint mixture into candy mold.  Press firmly and fill mold completely.  Pop the mint out of the mold and drop in sugar bowl, completely covering in sugar.  Repeat until mint mix is gone.  Refrigerate until ready to use, or freeze.