Buttermint Twists

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These melt-in-your mouth buttery mints are best made ahead and stored in your refrigerator.

Ingredients:

  • 1/2 cup butter, softened
  • 5-1/4 cups powdered sugar
  • 3 tablespoons heavy whipping cream, or half and half
  • 1 teaspoon peppermint extract
  • 2-3 drops red food coloring
  • 1-2 drops green food coloring
  • powdered sugar

Instructions:

  1. Beat butter in large bowl at low speed, scraping bowl often, until creamy.
  2. Add powdered sugar, whipping cream and peppermint extract.
  3. Continue beating until mixture forms a soft dough.
  4. Divide dough in half.  Beat red food coloring into half of dough until a light pink.  Beat green food coloring into the other half of dough and beat until light green in color.
  5. Place dough (one color at a time), onto a flat surface lightly sprinkled with powdered sugar; knead until smooth.
  6. Cover with plastic wrap to prevent drying out.
  7. Roll 1 tablespoon of each dough into 4-inch rope.  Gently twist pink and green ropes together.
  8. Carefully continue rolling and twisting rope to 10-inch legnth.
  9. Add more powdered sugar while rolling, if necessary.
  10. Cut diagonally into 1-inch pieces.
  11. Place mints onto wax paper lined baking sheet.
  12. Repeat with remaining dough.
  13. Let stand at room temperature until surface is dry(6-8 hrs).

Mints can be stored in the refrigerator between sheets of waxed paper, in an air-tight container for up to a month.

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