Step 1

In a large mixing bowl with whisk attachment, beat butter and cream cheese until fully combined, about 3-4 minutes. Beat in extract.

Step 2

Add 7 cups of the powdered sugar (reserving about 1 cup for later). Mix on the lowest speed until it comes together (trust me it will)! Once it combines (into what resembles a very thick frosting), turn the mixer higher and beat until fluffy (and additional 2 minutes).

Step 3

Divide mint mixture into small bowls (one for every color you decide to use). Add one SMALL drop of color to each bowl and mix until combined. I use a butter knife and stir vigorously, it seems to work best.

Step 4

Cover each bowl and refrigerate for at least two hours, or overnight.

Step 5

On a large cookie sheet (you'll need 2-3), line with parchment paper. Sprinkle with a generous amount of the reserved powdered sugar.

Step 6

Scoop about 3/4 teaspoon of mint dough into hands and roll into a ball (I use a teaspoon dipped in powdered sugar to do this part). Drop each ball onto the baking sheet. Repeat until pan is filled.

Step 7

Using a fork dipped in powdered sugar, press into the tops gently. Sprinkle with more powdered sugar and allow to set about 4 hours (uncovered).

Step 8

When mints have harded, place in airtight container in refrigerator (use parchment paper to separate layers if desired).