Minty Cream Cheese Truffles
8-oz room temperature cream cheese
6 T room temperature butter (not margarine)
pinch of salt
1 tsp peppermint extract
green food coloring (add a few drops, mix and add more until desired shade is achieved)
2 pound bag powdered sugar (reserve 1 cup)
pink sanding sugar for topping
In a large bowl, mix the first six ingredients, except the one cup of reserved powdered sugar, until smooth.
Drop by small spoonfuls onto a cookie sheet lined with aluminum foil. I used a small cookie scoop to form mine.
Sprinkle a little of the reserved powdered sugar over the balls, then roll them into smooth balls.
Dip the balls into melted candy coating. I use almond bark. After all are dipped, tint the remaining almond bark a light shade of green and drizzle it over the candies. Before the drizzle hardens, sprinkle it with pink sanding sugar.
This is the first year I made the Minty Cream Cheese Truffles and they received a lot of good remarks. A few of our guests asked for the recipe, so here it is! Enjoy!
My blog editor was out of whack today and was just fixed, so I finished this post I started a week or so ago, and I will blog about the open house tomorrow.