Print Recipe PDF

INGREDIENTS

3 oz. cream cheese, softened
3 cups powdered sugar
4–6 drops of LorAnn Oils Super-Strength Cinnamon Flavoring
4–6 drops red LorAnn Oils liquid or gel food coloring

DIRECTIONS

1. In a medium bowl, beat the cream cheese until fluffy with a mixer set to medium
speed. Turn speed to low, and gradually mix in the powdered sugar until
smooth. Mixture should be the consistency of pastry dough. Add 4 drops LorAnn
Oils Cinnamon Flavoring and mix well. Taste-test dough and add more cinnamon
flavoring if desired.
2. Divide the dough in half. Add food coloring to one half to achieve the desired
color and mix in thoroughly.
3. Divide each color into thirds. On a powdered-sugar-coated surface or a silicone
mat, roll one-third of the white dough into a 12-inch rope and one-third of the
pink dough into a 12-inch rope. Twist the ropes around each other. Cut dough
into ½-inch slices and roll each slice into a ball. Roll each ball in granulated sugar
to coat. Place balls on baking sheet and flatten slightly with a fork. Repeat with
remaining sections of dough.
4. Allow mints to sit at room temperature for at least one hour to harden. Store
candies in airtight container in the refrigerator.

Serving Size: Makes about 72 mints