Butter Mints

Step 1

In the bowl of a stand mixer, cream together butter, whipping cream, 1 cup of powdered sugar and peppermint extract until smooth.

Step 2

Push down any dough that is on the sides of the bowl and add in another cup of powdered sugar and run again. Repeat until all the sugar is gone and the dough starts to pull away from the sides.

Step 3

If using multiple colours, divide evenly and wrap each section in plastic wrap to prevent from drying. Note: I weigh the whole ball on a scale and then divide evenly.

Step 4

Starting with 1 section add 1-4 drops of your color of choice and work in until evenly distributed. Note: We did Y-4, G-2, B-2, R-Wrap again and chill in the fridge for 1 hour. Repeat for the other colors.

Step 5

Working with 1 color at a time on a cutting board dusted with icing sugar, roll dough into a ½” thick rope shape with the palm of your hand and cut with a sharp knife or dough scraper.

Step 6

Leave cut pieces on cutting board or transfer to a baking sheet and allow them to dry at room temperature for about 12 hours.

Step 7

Store at room temperature, in an airtight container, for up to 2 weeks.