butter mints~homemade version of the melt in your mouth minty buttery treat
Butter mints… I have to admit, if I’m at a restaurant and they have a dish of these on the hostess stand, I grab like a five year old kid, and then, I hope that nobody notices.
I love butter mints.
I always wondered if they really had butter in them. Have you? Well, I’m here to set the record straight.
That’s a mighty fine happy dance you have there.
Now, I used my mixer for these, but- I am pretty sure you can use a hand mixer- or even just mix by hand, as well.
I also used food-grade peppermint oil, not peppermint extract. If you can, I suggest it. It’s more… I dunno- minty.
You end up with a nice dough:
The worst part of this recipe is that these have to dry for two days. Ugh. The best part about that though, is that you don’t have to light your peppermint-scented candle. Because your house will be smelling all minty-fresh. Like you mopped the floor with mouthwash fresh. I’m surprised they don’t sell mint-scented household cleaners. I’d buy em.
He also wants my girls to behave, but eat marshmallows for breakfast.
He wants my husband to learn to polka, and he wants to teach the dogs how to open the refrigerator all by themselves.
He thinks that homework should be work you do at school, about home.
He’s a very thoughtful elf.
- 1 stick salted butter, softened
- 1 pound powdered sugar
- 1 teaspoon peppermint extract or 1/2 teaspoon peppermint oil
- 2 tablespoons cream
- 1/4 teaspoon salt
- Cream butter.
- Add sugar and extract, and cream at low speed until a dough is formed.
- Divide into three portions and tint as desired.
- Cover each portion with plastic wrap.
- Using 1/4 cup portions at a time, roll out into 1/2″ logs over a work surface dusted with powdered sugar.
- Snip into pieces using kitchen shears and place on a parchment lined baking sheet.
- Dry 24-48 hours.
- Store in an airtight container.