1 3-ounce package cream cheese, softened
1 teaspoon pure peppermint or mint extract
3 cups powdered sugar, sifted
(Optional) Food coloring
(Optional) Rainbow-colored sugar crystals
Line baking sheets with waxed paper.
In a mixing bowl, with an electric mixer beat together softened cream cheese and peppermint extract. This is a good time to add the food coloring if you want.
Add powdered sugar gradually and beat until smooth, kneading in the last of the powdered sugar with hands or a heavy spoon.
Lightly dust the wax paper-lined baking sheets with sifted powdered sugar.
Using a 1/2-teaspoon measuring spoon, form mixture into balls the size of a cherry.
Place two rows of dough balls 1/2-inch or so apart, then flatten with a pretty stamp or a fork, like I do. If you'll lay out a couple rows first, by the time you're ready to roll out the third row, the tops of the dough balls are dry enough to flatten easily without having to dip and re-dip the fork in powdered sugar.
Let the mints stand overnight. Every several hours, gently turn them over.
Follow the link I posted to see all the different variations.