Butter Mints

Step 1

Line 2 large baking sheets with parchment paper and lightly dust with powdered sugar. Set aside.

Step 2

Using a handheld mixer and a large bowl (or a stand mixer), beat 1/2 cup softened butter until smooth and creamy.

Step 3

Add 1 tablespoon heavy cream, 1/2 teaspoon peppermint extract, and 1/4 teaspoon vanilla.

Step 4

Add 2 cups of powdered sugar and beat until smooth. Gradually add the remaining 2 cups powdered sugar, 1 cup at a time, until smooth and well combined. Scrape down the bowl as needed in-between additions. Dough should be very stiff and not sticky (if it’s still sticky, add more powdered sugar a little at a time until it has a Play-Doh consistency).

Step 5

Divide the mixture into three separate bowls (or however many different colors you’re using.)

Step 6

For pastel colors, add 1 scant drop of food gel coloring to each bowl and mix in until well incorporated and no white streaks remain. (Work with one color at a time and keep the remaining dough covered with a slightly damp towel, so it doesn't dry out.)

Step 7

Pinch off small amounts of the dough (about 1 & 1/2 tablespoons) and using the palms of your hands, form into balls, rolling until any cracks disappear. Roll each ball into a 1/2-inch thick log, then using a sharp knife, cut into 1/4 to 1/2-inch mini pieces. Transfer them all to the prepared baking sheets.

Step 8

Repeat rolling and pressing the remaining colors/batches of mints.

Step 9

Let stand, uncovered, at room temperature for at least 3 hours (ideally overnight) until the mints firm up and the powdered sugar has been absorbed. (If the bottoms of the mints have any moisture, flip them over and let stand again until the bottoms are also firm. They should not be squishy at all.)

Step 10

They can be stored in a cool dry place at room temperature for up to two weeks, an airtight container in fridge for a month, or freezer for 6 months. Store mints in a single layer between sheets of wax paper to avoid sticking together.