Buttermints

Am I the only one who never thought about how buttermints are made?  It has never crossed my mind that these little candies could be made at home.  I found a recipe this year and made them for Christmas, but I think they could be offered for any occasion.


Buttermints: 
click here for printable version
adapted from Land O' Lakes


1/2 cup butter, softened
5 1/4 cups powdered sugar
3 tablespoons half & half or heavy whipping cream
1 teaspoon peppermint extract
green food coloring (or any color you choose!)


Put the butter in a large bowl.  Beat on low speed, with an electric mixer, until creamy.  Add the sugar, half and half and peppermint.  Continue beating until the mixture forms a soft dough (about 2-5 minutes.)

Add the food coloring and beat until dough is light green.

Wrap dough in plastic wrap.  Lightly sprinkle powdered sugar on counter and, using about a 1/4 cup of dough, roll into a rope.  Add more sugar when necessary.

Cut into 1 inch pieces.  Place pieces on a waxed paper-lined baking sheet.

Repeat with remaining dough.  Let mints stand uncovered at room temperature until dry (6-8 hours.)  

To store, layer mints between sheets of waxed paper in airtight container.  Refrigerate up to 1 month, or freeze up to 2 months.