Cream Cheese Mints

Combine cream cheese, half and half and butter in a heavy bottomed saucepan.

Stir over low heat until cheese mixture is soft, creamy and butter is melted.

Blend in the frosting mix and stir to blend well.

Add peppermint extract and food coloring of your choice.

You may divide the whole batch to make 2 to 3 different colors.

Roll mixture into balls or drop by teaspoonfuls onto waxed paper lined cookie sheet.

Press with fork or stamp with cookie stamp for decorative design, if desired. Let mints stand, uncovered, at room temperature until firm and outside is dry.

Inside should still be creamy.