2 oz Cream cheese, rm temp.
1/4 ts Oil of peppermint
1 2/3 c Confectioner's sugar
Mash cheese well, add flavoring and coloring, mix in sugar. Knead with
hands until like pie dough. Shape into ball, one at a time, press one side
ONLY, into granulated sugar. Press sugar side in mold, unmold at once.
*Cream cheese must be kept refrigerated until one hour before serving to
prevent bacteria from forming, which can cause food poisining. Source:
newsletter Nov '89 *Use rubber molds, several shapes avail. Dolores McCann
