Mix powder sugar and cream cheese to form a dough. Add mint flavor and desired food coloring. Knead dough with reserved powdered sugar until dough is no longer sticky. To prepare the mold, press a small amount of the dough mixture into each mold and remove. This will coat the molds with oil from the cream cheese. Now dip the mold into the granulated sugar, coating each one well, shaking off the excess.
Press cream cheese dough into each mold and smooth off excess. When all molds are filled, invert the mints onto waxed paper or freezer paper. Repeat until all dough has been made into mints.
Cream cheese mints need to dry for 24-48 hours, covered with a dry cloth only. When dry, store in a plastic sealed container. Mints can be frozen and kept for up for 6 months.
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