When our friend Mandy arrived from Wyoming five days before the wedding to “protect and serve,” as she called it, one of the first things she asked was,
“When do you want to make the wedding mints?”
Apparently, hand-crafted wedding mints are a thing, although I had never heard of any tradition of molding little blobs of cream cheese into melt-in-your-mouth deliciousness.
Either way, these little gems are accompanying me to every wedding from now on. And I might just have to acquire a mold (or 12) and make them in the shapes of hearts and flowers, too.
For our special day, we set out these mints the morning of the wedding during preparations, and gave them as favors for the hair-of-the-dog Thai lunch the day after.
Nice one, Mandy.
Creamy Wedding Mints
1 block cream cheese, softened
2 lb. Powdered sugar
2 TB mint extract
1/4 C. granulated sugar
- Blend the softened cream cheese with powered sugar. Add the sugar in batches unless you want it all over your kitchen.
- Line a cookie sheet with parchment paper or grease a mold with cooking spray
- Roll into 1″ balls and coat each ball with granulated sugar
- Press into molds or place on parchment and press with a fork
- Refrigerate until hardened, about an hour
- Press mints out of the molds, if applicable, and eat the 12 that break as you remove them
- Transfer to an airtight container and store in the fridge 2 weeks, or freeze for up to 6 months
You must be logged in to post a comment.