Buttery Soft Butter Mints Recipes

Steps:

• In a large bowl, beat the butter, confectioners' sugar, cream and extracts. If desired, divide dough into portions and knead in food coloring. , Form into balls by teaspoonfuls; flatten into patties, or roll between 2 pieces of waxed paper to 1/8-in. thickness. Cut mints into desired shapes. Cover and refrigerate for several hours or overnight. Store in the refrigerator.

Steps:

• Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
• Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
• Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in extract. Gradually add flour and mix well. , Roll tablespoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten with a glass dipped in colored sugar. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool.

Steps:

• 1. ***You really need a stand mixer to make these. The "dough" will become very stiff and too much for a hand mixer.***
• 2. Add room temperature butter to bowl of stand mixer and begin to mix. Gradually add 2 cups of powdered sugar, extracts, salt, milk and food coloring, if using.
• 3. Once well combined, begin to add last 2 cups of powdered sugar. Once all has been added, the consistency should be that of Playdough.
• 4. Working with 2-3 tablespoons of dough at a time, roll in to 1/2 inch ropes. Cut into desired size, around 1/2 inch chunks. Place on wax paper or parchment lined sheet pan. Allow to dry for several hours or until they become as hard or as soft as you like. Then, store in an airtight container.
• 5. I sometimes use Country Crock plant butter sticks (almond, olive oil or avocado). It doesn't change the flavor, but it does make them cholesterol-free and they stay soft, left out in a candy dish, for several weeks, if they last that long. My mom would combine with dry roasted peanuts. Enjoy!