Creamy Pastel Mints

1. 1

   Place cream cheese in a bowl; let stand at room temperature to soften slightly. Stir in extract until blended. Tint mixture pink or red as desired. Gradually mix in half of the confectioners' sugar.

2. 2

   On a work surface, knead in remaining confectioners' sugar until smooth. Divide mixture into three portions; roll each to 1/4-in. thickness. (Flour or additional confectioners' sugar is not necessary for rolling.)

3. 3

   Cut candy with a 1-in. heart-shaped cookie cutter. Store between layers of waxed paper in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.