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1
Let your cream cheese sit on the counter for the morning getting SOFT before you make these. Dump it in the bowl and start stirring, get it all whippy.
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2
Once it's all whippy and smooth, add the coloring and flavoring - continue to stir. You don't want all the flavoring in one bite.
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3
After it's mixed well, add half of the powdered sugar. Still stirring with the spatula. Add the remaining powdered sugar and start kneading it with your hands. (It's ok. That's why you made sure the coloring was already mixed in. Knead and knead. Add a little powdered sugar to your hands if you need it.)
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4
After you mix the ingredients - place the bowl, covered with saran wrap, in the refrigerator. 4-6-8 hours. (The soft dough will stick to your fingers and hands making a huge mess.)
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5
Now it's time to begin. Take a small pinch of dough, roll it in a ball. Roll the ball in sugar and then with your thumb press the dough into the mold. Remove any excess that spills from the mold. I find that a full mold pops out easier - so don't be stingy. I do the entire sheet of dough.
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6
Pop 'em out. I like to place the mints in one layer on a wax-paper-covered cookie sheet in the freezer. Let them get solid - about 6-8 hours. Then you can place in an air tight container - using wax paper in between the layers for best results. Keep these refrigerated until it's time to serve them.
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7
The mints will keep in the air tight container for several weeks. This is an added bonus - you can make them ahead of time!
