Make sure that your dough is not to soft - chill if needed. Then pick off small bits drop into a bowl of granulated sugar. Dip your mint mold (soft yellow ones) in some granulated sugar to coat the bottom, gently press small ball into mold and then turn out onto cookie sheet.
These sound so good. Do you need to refrigerate them, like a cream cheese icing would need to be?
I don't and have never had any problems. I use cream cheese, powdered sugar and some flavoring, color as needed. I had some at home that I left out all weekend just to see what would happen and come Monday they were still great. No problems.
Ah ha! It was the consistency part that I was messing up. This recpie mentioned making it like pie dough and that fixed my problem. Pretty much what was posted here too. Thanks all!!
Flexible hard candy molds may be used for molding: Cream Cheese mints, Butter mints, Chocolate, , Rolled fondant, Butter and Hard Candy-limited use for hard candy as they will break down the rubber in time (please see hard candy molds)~~~~~~~~~~~~~~~ The following recipe is great for these types of molds. CREAM CHEESE MINTS RECIPE: 2 oz. of cream cheese (room temperature) 1/8 teaspoon oil of peppermint* 1-2/3 cups powdered sugar Food color (optional)* Granulated sugar~~~~~~~~~~~~~ In a medium to large bowl mash cream cheese, add a drop or 2 of our oil flavoring and gel food coloring, gradually mix in powdered sugar. Knead mixture with hands until it is like the consistency of pie dough. Form small balls and roll each in granulated sugar. (The sugar prevents the cream cheese mixture from sticking to the mold.) Gently press the ball of dough into the mold cavity, smoothing off any excess. Unmold immediately onto wax paper on a flat surface. Refrigerate until ready to serve. Mints will freeze easily so you can prepare them in advance.
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