Permafrost Peppermints

1. 1

   Beat cream cheese, butter, corn syrup and extract in large mixing bowl with electric mixer at medium speed until well blended.

2. 2

   Gradually beat in 4 cups powdered sugar until well blended.

3. 3

   Divide mixture into thirds.

4. 4

   Knead a few drops green food coloring into one third; red food coloring into second third; leave one third plain.

5. 5

   Wrap each piece in plastic wrap.

6. 6

   Working with one color at a time, shape dough into 3/4-inch balls.

7. 7

   Place on wax paper-lined cookie sheet.

8. 8

   Flatten each ball with bottom of glass that has been lightly dipped in granulated sugar.

9. 9

   Repeat with remaining mixtures.

10. 10

    Decorate with icings, if desired.

11. 11

    Let dry before storing.

12. 12

    Store in covered container in refrigerator.

No additional tips available.