A retro and fun do-it-yourself Easter mint
In this image taken on March 11, 2013, retro cream cheese Easter mints are shown in Concord, N.H. (AP Photo/Matthew Mead)
A little retro and a whole lot of fun, you can also form the mints in a variety of shapes and flavors.
Retro Cream Cheese Mints
Start to finish: 30 minutes, plus drying
Makes 7 dozen
8-ounce block cream cheese
2 pounds powdered sugar
Flavorings or extracts of your choice
Gel food coloring (optional)
In the bowl of a stand mixer, combine cream cheese and about a quarter of the powdered sugar. Using the dough hook, begin mixing. As the mixture comes together, add the remaining powdered sugar, a quarter at a time, mixing well between each addition. The dough also can be mixed by hand; treat it as though you are kneading bread dough. The mixture will be quite stiff.
Add 1/2 to 1 teaspoon of the flavoring or extract of your choice. Alternatively, you can divide the dough and make multiple batches, each with a different flavor. Once the flavoring is mixed in, add food coloring, mixing until evenly colored. As with the flavoring, the mixture can be divided and different colors can be used for each batch.
Pinch off pieces of the dough and roll into 1-inch balls. Roll the balls in the superfine sugar. Press the pieces into candy molds or press with a fork or the bottom of a glass to make a decorative impression on the tops. Place on waxed paper and allow to dry, uncovered, overnight. If keeping longer than a few days, place in an airtight container between sheets of waxed paper and freeze for up to 1 month.