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Pinwheel Mints

Total Time

Prep: 45 min. + chilling

Makes

4 dozen

Both my grandmother and my mom used to make these eye-catching confections as a replacement for ordinary mints. When I offer them at parties, guests tell me the candies are wonderful, and then ask how I created the pretty swirl pattern. —Marilou Roth, Milford, Nebraska
Pinwheel Mints Recipe photo by Taste of Home

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 to 1 teaspoon mint extract
  • 7-1/2 to 8-1/2 cups confectioners' sugar
  • Red and green food coloring
  • Additional confectioners' sugar

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.

Nutrition Facts

1 piece: 90 calories, 2g fat (1g saturated fat), 5mg cholesterol, 15mg sodium, 19g carbohydrate (19g sugars, 0 fiber), 0 protein.

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