5 1/4 cups powdered sugar
1 teaspoon peppermint extract
2 to 3 drops red food color
1 to 2 drops green food color
Place butter in bowl. Beat at low speed, scraping bowl often, until creamy. Add powdered sugar, whipping cream and peppermint extract. Continue beating 2-5 minutes or until mixture forms a soft dough.
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 6-8 hours or until surface is dry.
To store, layer mints between sheets of waxed paper into container with tight-fitting lid. Refrigerate up to 1 month. For longer storage, store in freezer up to 2 months.
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 3-5 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.
-To measure powdered sugar, lightly spoon sugar into dry measuring cup; level with knife or spatula.
- For gift giving, wrap individual mints in taffy paper or waxed paper squares; twist ends.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking