Butter Mints

Step 1

Place butter in the bowl of a stand mixer (or you may use a large bowl and an electric mixer, but the mint dough becomes very stiff so I do recommend using an electric mixer rather than stirring by hand) and beat briefly until creamy.

Step 2

Turn mixer to low-speed. Gradually add two cups (250g) of powdered sugar, stirring until combined.

Step 3

Add extracts and salt and stir well, until completely combined.

Step 4

Add heavy cream and stir, gradually increase mixer speed to medium.

Step 5

Turn mixer to low-speed and gradually add remaining 2 cups (250g) powdered sugar until completely combined. Be sure to pause and scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.

Step 6

If mixture is still sticky at all, add additional powdered sugar, 1 tablespoon at a time, until no longer sticky and you’ve achieved a playdough-like consistency.

Step 7

If desired, color with food coloring at this point.

Step 8

Break off about 1-2 Tablespoons of mint dough and roll between your palms into a ½” thick log. Place on wax paper-lined cookie sheet and use a sharp knife to cut into pieces between ¼-½” long. Repeat until you have rolled and cut all of your dough.

Step 9

Allow to sit (uncovered) at room temperature for several hours until dry and then transfer to an airtight container. Keep mints in a single layer with a sheet of wax paper between layers. Mints will keep in a cool dry place at room temperature for up to two weeks or up to a month in the refrigerator.