I LOVE this recipe!! I made these because I was literally craving sugar (obviously). I have been looking for a good butter mint recipe and all of them turn out weird. This recipe is AMAZING and DELICIOUS! You won't be able to stop eating them - Steven and Mom can relate. Although, i would recommend only doing half the recipe - i did this and it was plenty!:) Happy Eatings!
1/2 Cup butter, softened 5 1/4 Cups powdered sugar
3 Tablespoons heavy whipping cream
1 Teaspoon peppermint extract
2 to 3 Drops red and/or food color
Place butter in large bowl. Beat at low speed, scraping bowl often, until creamy. Add powdered sugar, whipping cream and peppermint extract. Continue beating until mixture forms a soft dough (2 to 5 minutes).
Divide dough in half. Beat red food color into one-half of dough. Continue beating until dough is pink. Beat green food color into other half of dough; beat until dough is light green. Place dough, 1 color at a time, on surface lightly sprinkled with powdered sugar; knead until smooth. Cover with plastic food wrap to prevent drying out. Roll 1 tablespoon of each tinted dough into 4-inch rope. Gently twist green and pink ropes together. Carefully continue rolling and twisting rope to a 10-inch rope. Add more powdered sugar when rolling, if necessary. Cut diagonally into 1-inch pieces. Place twists onto waxed paper-lined baking sheet. Repeat with remaining dough. Let mints stand uncovered at room temperature until surface is dry (6 to 8 hours). To store, layer mints between sheets of waxed paper in airtight container. Refrigerate up to 1 month. For longer storage, store in freezer up to 2 months.
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