2 1/2 cups powdered sugar
3 oz. cream cheese
1/4 to 1/2 teaspoon mint or peppermint or almond extract, to taste.
Few drops of food coloring.
Press into candy molds or drop tiny amounts off a teaspoon, as I did in the photo. Another way is to form tiny balls and press your thumb into the centers or flatten balls with tines of a fork dipped in powdered sugar. May add a little more powdered sugar to make mixture easier to work with. Mints should be about the size of a quarter.
Air dry, uncovered, overnight at room temperature.
Store in airtight container.