Cream Cheese Mints

4 ounces cream cheese, room temperature
exactly 1/2 teaspoon peppermint or spearmint extract
3 cups powdered sugar

Beat the cream cheese with a mixer until smooth, add the extract and some of the powdered sugar and mix until combined well.
Then add the remaining sugar and mix until well combined.

Shape into 1/2" balls and place them on a parchment lined cookie sheet. Press flat with a fork and then chill until ready to serve.
Store in the refrigerator in an airtight container for up to two weeks or freeze for up to two months