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 work best)
Instructions:
Prepare the Dough:
In a large mixing bowl, beat the softened butter until smooth and creamy. Add the heavy cream, salt, and peppermint oil, and continue mixing until fully incorporated.
Gradually mix in the powdered sugar, one cup at a time, until a soft, pliable dough forms. The dough should be thick but not sticky.
Add Color:
Divide the dough into as many portions as you'd like colors. Add a few drops of food coloring to each portion and knead until the color is evenly blended. Lightly dust your hands and work surface with powdered sugar as needed to prevent sticking.
Shape the Mints:
Roll each colored dough portion into long ropes, about 1/2 inch thick. Cut the ropes into small, bite-sized pieces using a knife or dough scraper. Place the mints onto a parchment-lined baking sheet in a single layer.
Let Them Dry:
Leave the mints uncovered at room temperature for 12 to 24 hours, until they firm up and develop a slightly crisp outer layer.
Store:
Once dry, transfer the mints to an airtight container. Store at room temperature for up to 2 weeks.
Prep Time: 30 minutes
Drying Time: 12–24 hours
Total Time: 12.5 to 24.5 hours
Yield: About 100 small mints