Email to Buny      

Mints: Emeril's Butter Cream Mints

Source of Recipe

Emeril Lagasse - Emeril's Creole Christmas Cookbook


List of Ingredients

10 2/3 tablespoons unsalted butter, room temperature
1 pound powdered sugar, sifted
1 teaspoon pure mint extract


Recipe

Cream butter till fluffy; add sugar & mint and beat at low speed until thick and smooth. Put 2 sheets plastic wrap on work surface, divide into 2 portions roll the mixture to make 2 logs wrap in plastic. Chill 4 hours, then take rounded tsp full shape into a ball place on parchment paper. Flatten with fork and refrigerate in air tight container for up to a week.