Chocolate topping (recipe follows)
1 pkg (3oz) cream cheese, softened
3 Tbsp butter, softened
1/2 tsp vanilla extract
1/4 to 1/2 tsp desired food coloring
1/4 tsp peppermint extract
1 pound powdered sugar (3 1/2 to 4 cups)
1/3 cup granulated sugar
Line large cookie sheet with waxed paper. Prepare Chocolate topping, keep warm.
Beat cream cheese, butter, vanilla, food coloring and peppermint extract in large bowl with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed until well combined. (If necessary, stir in remaining powdered sugar with wooden spoon or knead candy on work surface sprinkled lightly with powdered sugar.)
Place granulated sugar in shallow bowl. Roll 2 tsp of cream cheese mixture into a ball. Roll ball in granulated sugar until coated. Flatten ball with fingers or fork to make a patty. Place patty on prepared cookie sheet. Repeat with remaining cream cheese mixture and sugar. Drizzle patties with topping. Refrigerate until firm. Store in airtight container in refrigerator.
Makes about 1 1/2 pounds or 40 (1-inch) mints
Chocolate Topping:
Place 1/2 cup semisweet chocolate chips and 1 Tbsp shortening in 1-cup glass measuring cup. Microwave on HIGH (100%) about 2 minutes or until melted, stirring after 1 1/2 minutes.
