Pinwheel Mints

Directions

1. In a large bowl, beat cream cheese and extract until smooth. Gradually beat in as much confectioners' sugar as possible.
2. Turn onto a work surface dusted with confectioners' sugar; knead in remaining confectioners' sugar until smooth and sugar is absorbed (mixture will be stiff). Divide mixture in half. Using food coloring, tint 1 portion pink and the other portion light green, kneading until blended.
3. Divide each portion in half; shape each half into a 10-in. log to make 2 pink logs and 2 green logs. Place 1 log on a 12-in. piece of waxed paper lightly dusted with confectioners' sugar. Flatten log slightly; cover with a second piece of waxed paper. Roll out candy mixture into a 12-in. x 5-in. rectangle. Repeat with remaining logs.
4. Remove top sheet of waxed paper from 1 pink and 1 green rectangle. Place 1 rectangle over the other. Roll up jelly-roll style, starting with a long side. Wrap in waxed paper; twist ends. Repeat with remaining rectangles. Chill overnight.
5. To serve, cut candy into 1/2-in. slices. Store in an airtight container in the refrigerator for up to 1 week.