- 3 c. powdered sugar
- 1 tbs. soften butter
- 1 (3 oz.) pkg. cream cheese
- 1 or 2 tbs. jam
- 2 drops mint extract
Place the mint dough in a Mirro frosting decorator with a knife or spatula. For best results fill the tube only half full, then screw on the plunder and make mints on a sheet of waxed paper.
Sprinkle sugar over the top of mints; allow the mints to dry overnight. Next day remove the mint and place on another sugared part of waxed paper to cover the bottom part of the mint.
Store mints in refrigerator or freezer in a covered container for up to 2 to 3 months.