No-Bake Mint Cream Cheese Mints

1. Using an electric or stand mixer, combine softened cream cheese with mint extract and food coloring.
2. Beat until smooth and creamy.
3. Add more food color if necessary to get it to the color you like.
4. Slowly begin to add powdered sugar.
5. Keep mixer on low to keep the powdered sugar from flying everywhere.
6. Once you've added the powdered sugar, and your mixture isn't smooth, you'll need to add some milk.
7. Add just one tablespoon at a time to get the right consistency.
8. Mixture should be smooth but very stiff.
9. Once it starts to pull away from the sides of the bowl, you are good to go.
10. To make the mints, take about a quarter teaspoon of the mixture and roll into a ball. You really don't want really big mints. Most folks prefer smaller, bite-sized mints. Kinda like after-dinner mints.
11. Then, using the palm of your hand, gently smoosh down the ball until it's flattened to about a 1/4" thick.
12. Then press the back of a fork lightly on the mints to form ridges. Just like when you are making peanut butter cookies.
13. Roll each mint in granulated sugar and then pop them in the refrigerator to cool and harden.
14. Once cooled, they are ready to eat!

Notes: Milk and granulated sugar not pictured. Most packages of cream cheese come with the ounces marked off on the sides. For this recipe you'll need 4 ounces. Store mints in the refrigerator. These freeze really well also! Makes 7 dozen. Enjoy!