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These delicate buttermints are a perfect easy-to-make gift.
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.
Dietary Fiber: 0g
Perfect wedding/butter mint. I took one other commentator's recommendation,and did not sift the sugar. My only complaint is the temptation to eat them! Perfect!
yum yum yum yum yum! the dough is super sticky but just add sugar and its perfect. I made this because I'm obsessed with butter mints and well... this recipe looked easy. and it was! I died them all green with food dye and i made them into little cubes. i would recommend stretching out the dough: not rolling it. I cut it with a butcher knife! :) Only problem i had was I had a hard time waiting 8 hours to eat them! I made them at night so I had six or seven as part of my breakfast! YUM!!!!!!!
We made these for Easter, using cake frosting coloring for beautiful teal, violet, peach and yellow (Springtime) colors. The kids helped with the ingredients, I mixed and rolled and they used a pizza cutter to cut into pretty diagonal nuggets (if we had more time, we would have made eggs and bunnies and other fun shapes!) Can't wait to make them again! (Great part about them was they could be shared at school - peanut free!)
Ive been trying to find a good butter mint recipe considering how i obsessed i am with them! I always found recipes that turned out too doughy or too dry and didn't quite hit the texture or flavor right....This recipe is PERFECT! It literally melts in your mouth and has the best flavor and texture! The only thing i regret about making this recipe, is that i can't stop eating them! So, take note: You won't be able to stop eating them!:) Thank you for this recipe!
This recipe is extremely easy. The first batch I left uncolored and they looked like "buttermints" from the store. I just rolled them into snakes a cut them. The second batch I used almond flavoring instead of the peppermint and tinted them pink. VERY GOOD. I'm going to try anise flavoring next tinting them green. I think you could use any flavoring you liked. The longer you leave them out after cutting the harder the outside becomes but the center is always smooth and creamy.Also, since I didn't have whipping cream or half and half I just used whole milk and this worked out just fine.
I remember when the recipe was called SugarPlum Candies. I made them when I was a teenager and I enjoy making them now and candy molds make it easier to decorate them Thank you
very easy recipe. a bit time consuming, but that's to be expected with candy making. next time i think i'll add just a bit more mint (they weren't quite as minty as the butter mints you buy at the store or get at some restaurants). they were also softer than expected, but were still very good.
Easy to make and they melt in your mouth. Delicious! Everyone RAVED about these mints.
The taste was good. Make sure to cover the dough as it states or it dries out. Makes a huge batch!
The "dough" is very difficult to work with. I sifted the sugar before measuring and I think that may have contributed to the difficulty. I had to continually add sugar to the dough. This made them harder to roll. Although the taste was wonderful, it was not worth the work.
I came across this recipe a few years ago. I have been making it every December since. It has become a holiday favorite for me. It is very easy to make and taste great.
These are like the old buttermints that Kraft used to make. Next time I'll hide them so they can actually set completely before my teens eat them!!
I have been making these for several years. They are always a hit! To save time I pull apart small balls and slightly flatten them instead of rolling and cutting them. I also put a few dozen in the freezer last year and then coated them with chocolate. Very good. I have also substituted the wilton candy oils instead of the extracts for flavoring. I have made them wintergreen and hot cinnamon in addition to pepermint.
I make these mints in red and green every Christmas and always have several requests for the recipe. These smooth and creamy mints are always a crowd pleaser!!
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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