8 oz. cream cheese
2 lbs. powdered sugar
Peppermint flavoring to taste (or any flavoring of your choice)

Mix all, adding more sugar if needed until the consistency of pie dough and when a small amount is rolled in hands, it does not stick to hands.

Keep covered while working. Roll a small ball out, coat in granulated sugar, then press firmly into mold. (Make sure dough is flat in mold, none sticking out) flip mint out of mold immediately, place on wax paper covered sheets to dry. When dry enough to move (1 to 2 hours), store (uncovered) between paper towels until serving time. (DO NOT NEED REFRIGERATION.)