Created on August 10th, 2011
Line a baking sheet with parchment paper.
In a medium mixing bowl, beat cream cheese and peppermint oil until smooth.
Gradually add powdered sugar, beating until well combined. (Dough will be soft and elastic.)
Roll dough into small balls and place on prepared baking sheet.
Press fork into each ball to flatten.
Allow mints to set out for 2 hours, flipping over after 1 hour.
Store covered in the refrigerator - check date on cream cheese to see how long they will last