Minty Stones

1. 1

   In a large mixing bowl stir together softened cream cheese and peppermint extract.

2. 2

   Gradually add powdered sugar, stirring until mixture is smooth (Knead in the last of the powdered sugar with your hands).

3. 3

   Add black icing, knead until food coloring is evenly distributed.

4. 4

   Form cream cheese mixture into 1/2 - 3/4-inch balls.

5. 5

   Roll each ball in sanding sugar if desired; place on waxed paper.

6. 6

   Cover mints with paper towels and let dry overnight.

7. 7

   Store in a tightly covered container in the refrigerator or freeze up to 1 month.

No additional tips available.