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.