These delicate buttery mints are a perfect easy-to-make gift.
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, one 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.
* Substitute whipping cream.
VARIATIONS:
Snowmen: Omit food color. Roll dough into 3/4 to 1 1/4-inch balls. Stack 3 different sized balls together. Decorate as desired.
Cut-Outs: Tint dough as desired. Roll out on surface lightly sprinkled with powdered sugar to 1/4-inch thickness. Cut with 1-inch cookie or canapé cutters.
Candy Molds: Tint dough as desired. Press into soft rubber candy molds; refrigerate 3 to 5 minutes. Release.
Candy Canes: Tint dough as desired. Roll 1 tablespoon of each tinted dough into 4-inch rope. Gently twist ropes together. Shape twisted rope into candy cane.
Marbled Mints: Tint dough as desired. Press together 1/2 teaspoon of each dough. Shape into rectangular, square or round candy shapes.
Recipe Tip
To measure powdered sugar, lightly spoon sugar into dry measuring cup; level with knife or spatula.
Recipe Tip:
For gift giving, wrap individual mints in taffy paper or waxed paper squares; twist ends.
Recipe Tip:
Learn about gluten-free baking.
