1-First Step: Combine 4 oz (113 g) brick-style cream cheese and 1 tablespoon salted butter in a bowl. Beat with an electric mixer until smooth and creamy.

2-Second Step: Slowly add about 2 cups powdered sugar with the mixer on low speed. Stir until well blended.

3-Third Step: Add 1/2 teaspoon peppermint extract and 1/8 teaspoon vanilla extract. Mix well so the flavors distribute evenly.

4-Fourth Step: Continue adding the remaining powdered sugar gradually with the mixer on low. Scrape the bowl periodically. Keep going until the dough is stiff and not sticky, with a consistency similar to play-dough. Add more powdered sugar if needed.

5-Fifth Step: If using food coloring, either beat one color into the dough or divide the dough into portions and color each individually. Mix until the color is uniform.

6-Sixth Step: Roll the dough into teaspoon-sized balls and place them on a wax-paper lined baking sheet.

7-Seventh Step: Dip fork tines into powdered sugar, then press gently but firmly onto each ball to create an imprint. This gives that classic textured look.

8-Eighth Step: Let the mints dry at room temperature for several hours until firm and not squishy. Plan for about 3 hours.

9-Ninth Step: Store in an airtight container in the refrigerator until ready to serve. To prevent sticking, layer mints with sheets of wax paper between.