12 Days of Sweets: Day 5
When I was little I loved those pastel colored after dinner mints you would find in restaurants. These butter mints remind me of those fun little treats; however, these are so much better. They are creamy and sweet with a minty fresh after note in flavor. We had a very hard time not eating these before their drying time was up.
For flavoring I used peppermint extract. If you plan to use peppermint oil start with only one or two drops and then add more if you think it needs to be stronger. You can also turn these into “unmints” by replacing the peppermint extract with another flavor, like orange or strawberry. I also chose to dye this batch a pretty festive pink. There is no need to add coloring or you may utilize a different color.
After cutting these mints up they need time to harden and dry. I put mine on a baking pan and then put the pan on top of my tall china cabinet. I have to put my treats in an unreachable place because my kitties, kiddos and husband get into everything when I’m making yummy treats. Another place you can hide these overnight is inside the oven – just try not to forget they are in there before using the oven!
- 4 cups of powdered sugar
- 1 stick of butter – softened
- 1 tablespoon of heavy whipping cream
- Caviar from two vanilla beans (or 1 teaspoon of vanilla extract)
- 1/4 teaspoon of peppermint extract
- Red food dye (optional)
- In a mixer, combine all ingredients and mix on low setting using the dough hook.
- Mix until the dough starts to form and gets crumbly.
- Turn dough out onto a clean surface and knead until a smooth dough forms (similar to the consistency of playdough).
- Tear off small pieces of the dough and roll into long 1/4 inch thick logs.
- Cut logs into small 1/4 inch pieces and place evenly onto a cookie sheet.
- Allow mints to dry for 24-48 hours.
- Store leftovers in refrigerator for up to three weeks.