These melt-in-your mouth buttery mints are best made ahead and stored in your refrigerator.
- 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
Beat butter in large bowl at low speed, scraping bowl often, until creamy.
Add powdered sugar, whipping cream and peppermint extract.
Continue beating until mixture forms a soft dough.
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.
Place dough (one color at a time), onto a flat surface lightly sprinkled with powdered sugar; knead until smooth.
Cover with plastic wrap to prevent drying out.
Roll 1 tablespoon of each dough into 4-inch rope. Gently twist pink and green ropes together.
Carefully continue rolling and twisting rope to 10-inch legnth.
Add more powdered sugar while rolling, if necessary.
Cut diagonally into 1-inch pieces.
Place mints onto wax paper lined baking sheet.
Repeat with remaining dough.
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.