Grandma Hartwig - Recipe for Mints (Molded) from Esther Boesel

2 oz or 1/4 package (8 oz size) of Philadelphia Cream Cheese

1/4 tsp Flavoring (or more)

1 2/3 cups powdered sugar

Mix together, then knead until smooth, press into molds sprinkled with sugar (or dip dough into sugar), unmold immediately. You can also make round balls of small amounts of dough and flatten with a fork.

Try bell shaped, almond flavor, with no color (leave them white), or green colored leaf shapes flavored with mint, or yellow colored orange flavored stars, or blue colored rum flavored stars.

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If you let these sit, they harden up well. You can also refrigerate. Emily and I tried making these together and had mixed results. Mostly because I ran out of powdered sugar and tried to make some with granulated sugar and corn starch and got a more crumbly mess than I anticipated. Emily added some butter to hers and the kids really seemed to enjoy making them. Hers turned out sweet and smooth. This was a great activity for the kids - a simple and sweet recipe to start off our exploration of gramma June’s recipe boxes. Let me know if you try it!

To add more historical context - Emily found some additional reading on the history of this type of mint - located here on Yesterdish.com