Pretty Butter Mints
Makes about 400 tiny mints
These make a nice end to a holiday meal.
½ C (1 stick) unsalted butter, softened
4 C powdered sugar
2 T heavy cream
½ tsp peppermint extract or to taste
Food coloring as desired
Line two large baking sheets with parchment. Place the butter in a bowl; using a mixer whip it until it’s light and fluffy. Add 2 cups of powdered sugar, heavy cream, and flavoring, and mix to combine. Add the remaining powdered sugar 1 cup at a time; if the mixture becomes too hard to stir, use your hands to knead it smooth. Add a drop or two of food coloring (the color will darken as the mints dry); knead until the color is even. Sprinkle a work surface with powdered sugar; divide the dough into pieces and roll each one into a long rope about ½-inch wide. Cut the rope into ½-inch pieces. Transfer mints to baking sheets and let them dry in a cool spot overnight. Store in an airtight container for up to 2 weeks.
Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at writes4food.com.
