Cream cheese mints

MAKES ABOUT 60 CANDIES

1 (3-ounce) package cream cheese, at room temperature

1/4 teaspoon peppermint candy flavoring (available at craft and party stores), or to taste

1 pound confectioners' sugar, plus extra for dusting

1/8 teaspoon food coloring, preferably paste color (optional)

In a large bowl with an electric mixer on low speed, beat the cream cheese and flavoring. Gradually beat in the sugar until smooth and creamy. Add food coloring until you get your desired shade. If you like, divide the batch and color each part differently.

Roll teaspoonfuls into small balls and flatten with a fork onto cookie sheets dusted with confectioners' sugar, or press into small molds, and remove immediately to a cookie sheet. Sprinkle on more sugar.

Refrigerate, uncovered, about 90 minutes. Turn over to let the bottom dry, another 90 minutes. Then package into individual candy cups (available at craft and party stores) or between layers of waxed paper in an airtight box or container. They'll keep at least a week at cool room temperature and longer in the fridge, but keep them covered to prevent their drying out.

Variation: Instead of confectioners' sugar, roll candies in granulated sugar, colored sugar or jimmies.

Nutrition facts per candy: 34 calories, 1 g fat, 0 g saturated fat, 2 mg cholesterol, 8 g carbohydrates, 0 g protein, 4 mg sodium, 0 g fiber