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Buttermint Twists

Source of Recipe


LPEA News (newsletter)






List of Ingredients



• 1/2 cup butter, softened
  
• 5-1/4 cups powdered sugar
  
• 3 Tbsp whipping cream or half-and-half
  
• 1 tsp peppermint extract
  
• 2 to 3 drops red food coloring
  
• 1 to 2 drops green food coloring
  






Instructions



1. Beat butter in large mixer bowl at low speed, scraping bowl often, until creamy (1 to 2 minutes). Add powdered sugar, whipping cream and peppermint extract. Continue beating until mixture forms a soft dough (2 to 5 minutes). Remove half of dough; set aside.
   
   
2. Add red food coloring to remaining dough in bowl. Continue beating until mixture is pink (1 to 2 minutes). Remove pink dough from bowl; clean beaters. Return white dough to bowl. Add green food color; beat until dough is light green (1 to 2 minutes).
   
   
3. Gently twist green and pink ropes together. Carefully continue rolling and twisting until you form a 10-inch rope. Add more powdered sugar when rolling, if necessary. Cut diagonally into 1-inch pieces.
   
   
4. Place on waxed paper-lined baking sheet. Let stand uncovered at room temperature until surface is dry (6 to 8 hours). Layer mints between sheets of waxed paper in airtight container.
   
   Refrigerate up to 1 month. (Or, store in freezer up to 2 months.)
   
   Yield: 11 dozen candies