Butter Mints Recipe

Beat butter, cream, salt, peppermint oil, and ¾ cup of the powdered sugar in a Kitchenaid till very smooth and creamy.

Slowly add in the remaining powdered sugar, scraping the sides of the bowl often. Add food coloring if desired. Beat for 2 to 4 minutes, or till smooth and fluffy. 

Scrape all of the mixture into a mound, cover tightly with plastic wrap. Chill for at least an hour.

When mixture is firm enough to handle, divide it into 5 or 6 pieces. To form mints, sprinkle the counter liberally with powdered sugar. Roll each piece out into a rope about half an inch thick.

Use a dough scraper to cut each rope into small pillow-shaped pieces approximately half-inch long. Place each mint on a cookie sheet lined with waxed paper.

Let mints sit at room temperature for at least 12 hours to dry out.