Cream Cheese Butter Mints

0 Add cream cheese and butter to a large mixing bowl.
1 Blend with an electric mixer until smooth.
2 Add 1 cup of the powdered sugar and mix until smooth.
3 Continue to mix and add the mint extract.
4 Gradually, add the remaining powdered sugar. Mixture should feel like Play-doh.
5 Separate the mixture into separate balls for each color.
6 Poke a well in each ball and add desired food color.
7 Knead until the color is uniform throughout the mixture with no white streaks. You may need to add more powdered sugar.
8 If the dough seems soft cover and refrigerate it for an hour or two before proceeding.
9 Line 2 cookie sheets with parchment paper.
10 Set aside.
11 Pinch off small amounts of the dough and form into 1-inch balls.
12 Gently press the tines of a fork into the top of each ball. If it sticks try dipping the fork in powdered sugar before flattening the balls.
13 Let stand, uncovered, for at least 4 hours or until the mints are firm and dry. If the bottoms have any moisture, flip them over and let them sit until the bottoms of the mints dry.
14 Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
15 Mints can be refrigerated or frozen if desired.