Tuesday, December 18, 2007

Visions of Sugarplums

Tonight was our cookie exchange at the library. I spent more time making the packaging than I did making the goodies inside.
These mints are sooo easy to make and my kids and I used to make them every year. It's just like playing with play dough, roll out long snakes and cut into pieces.
After Dinner Mints

2 1/2 cups icing sugar
3 tbsp butter, softened
2 tbsp cream
1/2 tsp peppermint extract
Food coloring

Mix all ingredients into a fairly stiff dough that is pliable enough to roll. More cream or icing sugar can be added as needed for the right consistency. Divide dough into chucks and tint different colors. Roll into rope 1/2 inch in diameter. Cut into pieces. Let stand on waxed paper for several hours (at least overnight).


Strawberry Cheesecake Truffles

8 oz. cream cheese, softened
1/4 cup strawberry jam
1 cup semi-sweet chocolate chips, melted and cooled
1 tsp vanilla
3/4 cup chocolate wafer crumbs
Sweetened flakes coconut or chocolate wafer crumbs.

Beat cream cheese until fluffy. Add jam and beat until blended. Add melted chocolate chips and vanilla; beat until smooth. Beat in crumbs and blend. Cover and refrigerate for 1 hour or until firm enough to handle. Shape into 1 inch balls, roll in coconut or crumbs to coat. Store, layered with wax paper, in an airtight container in refrigerator for up to one week. May be frozen.

2 comments:

  1. Great job on the packaging. The food sounds scrumpcious. What is sugar icing? I love how you went with non tradional colors. Super blog.

    ReplyDelete
  2. Thanks Patsy,
    Icing sugar is also called confectioners sugar.

    ReplyDelete

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