4 oz. cream cheese, room temperature
Exactly 1/2 tsp. peppermint or spearmint extract
3 cups powdered sugar
Beat the cream cheese with a mixer until smooth, add the extract and some of the powdered sugar and mix until combined well. Then add the remaining sugar and mix until well combined. Shape into 1/2" balls and place them on a parchment lined cookie sheet. Press flat with a fork and then chill until ready to serve. Store in the refrigerator in an airtight container for up to two weeks or freeze for up to two months.
Posts
No comments:
Post a Comment