Cream Cheese Peppermints

Ingredients

• 125g softened cream cheese
• 1 tablespoon butter
• 5 cups sifted icing sugar (plus more for dusting)
• 1 teaspoon peppermint extract
• ½ teaspoon vanilla extract
• Food colouring (optional)

Directions

1. Dust a large baking sheet with icing sugar.
2. Add the cream cheese and butter to the bowl of a stand mixer (or you can use a hand blender). Using the paddle attachment, blend on medium speed for about 30 seconds. Scape down the sides of the bowl.
3. Add two cups of icing sugar. Start on low and mix in the icing sugar in, scraping down the sides of the bowl as needed. Increase the speed to medium and mix until fully combined.
4. Add the peppermint and vanilla extract and 2 more cups of icing sugar. Start on low and mix together, slowly increase the speed to medium, scrape down the sides as necessary. The mixture should be firm like a dough and not sticky. If it’s sticky add a couple more tablespoons of icing sugar at a time until the mixture is firm and no longer sticks to your hands.
5. If adding food colouring. Divide the mixture into as many colours you want to make. Add one portion of the mixture back into the stand mixer and add the desired colour and amount of food colouring. Mix until fully incorporated. Add more icing sugar if the mixture seems to lose its firmness. Place the coloured dough on one side of the prepared baking sheet. Wash out the bowl of the stand mixer and continue to colour the remaining portions. 
6. Dust a work surface with icing sugar. Take a golf ball sized portion of the peppermint dough and roll it into a thick log. Place it on the work surface. Use both hands, starting at the centre of the log and roll it out, slowly moving your hands away from the centre, into a long ½” thick rope. Cut the rope into ½” pieces. Transfer the peppermints to the other side of the prepared baking sheet. Continue in the same manner until all the peppermints are made.
7. Once all the peppermints are on the baking sheet, ensure they are all separate. Leave uncovered in a cool dry place for 24 hours. They will dry out slightly on the exterior but still be soft inside. Transfer them to an airtight container.