🌸 Easter Butter Mints 🌸
Ingredients:
1/2 cup unsalted butter, softened
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon peppermint oil (or to taste)
4 cups powdered sugar (plus extra for dusting)
Food coloring (pastel shades recommended)
Instructions:
1.Make the Dough:
In a large mixing bowl, beat the softened butter until smooth and creamy.
Add the heavy whipping cream, salt, and peppermint oil, and mix until fully combined.
Gradually add the powdered sugar, 1 cup at a time, mixing well between each addition until a thick dough forms. The dough should be soft but not sticky.
2.Color and Knead:
Divide the dough into equal portions, depending on how many colors you’d like.
Add a drop or two of food coloring to each portion and knead until the color is evenly distributed. Dust your hands and work surface with powdered sugar if needed.
3.Shape the Mints:
Roll each portion of dough into long ropes, about 1/2 inch thick.
Use a dough scraper to cut each rope into small pillow-shaped pieces.
Transfer the pieces to a baking sheet lined with parchment paper.
4.Dry the Mints:
Let the butter mints sit out uncovered at room temperature for 12–24 hours to dry and firm up.
5.Store:
Once dried, store the mints in an airtight container at room temperature for up to 2 weeks.
6.Prep Time: 30 minutes | Dry Time: 12–24 hours | Total Time: 12.5–24.5 hours
Serving: About 100 small mints
Calorie Count per serving (5 mints): Approximately 80–100 Kcal
These soft, melt-in-your-mouth Easter Butter Mints add a festive, pastel-colored touch to your springtime celebrations—perfect for gifting or nibbling straight from the candy dish!