Buttermint Twists

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

Store layered between sheets of waxed paper in container with tight-fitting lid. Refrigerate up to 1 month. For longer storage, store in freezer up to 2 months.