125g "philly" cream cheese
1t peppermint essence
500g icing sugar
Toasted blanched almonds
Method: Cream together the cheese and butter until soft and creamy. Mix in the peppermint essence and the sifted icing sugar to form a soft (but not sticky) paste. A little extra icing sugar can be added to the mixture if it is needed. Roll small teaspoonsful of the mixture into balls. Place in the refrigerator to set for 1-2 hours. Lastly dip each mint into melted cooking chocolate, and top with a blanched, toasted almond.
Source: 1979 Christmas Cookery with Gas from the Home Service Department South Australian Gas Company ([Adelaide]: South Australian Gas Company, 1979).