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Vanilla Butter Mints

Source of Recipe

From "Pure Vanilla" by Shauna Sever


Recipe Introduction

"These mints are reminiscent of the kind found at diners and baby showers, but they have a much softer, melting texture and more vanilla flavor, with just a hint of mint. Color them to fit a party theme or roll out the dough and cut into shapes with small fondant cutters instead of the classic butter mint shape."

List of Ingredients

â—¦ 2 ¾ cup confectioners' sugar, sifted, divided
â—¦ 6 tablespoons cornstarch, divided
â—¦ ¼ cup (½ stick) unsalted butter, at room temperature
â—¦ 1 tablespoon milk
â—¦ 2 teaspoons pure vanilla extract
â—¦ ¼ teaspoon pure peppermint extract
â—¦ ¼ teaspoon salt
â—¦ Food coloring, optional


Recipe

Sift together ¼ cup of the confectioners' sugar and 4 tablespoons of the cornstarch into a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining 2 ½ cups confectioners' sugar, the remaining 2 tablespoons cornstarch, butter, milk, extracts, and salt on medium speed until a smooth dough forms, about 1 ½ minutes. If you wish to color the mints, add a few drops of food coloring.

Generously dust a work surface and a large baking sheet with the reserved sugar-cornstarch mixture. Turn the candy dough onto work surface and divide into four pieces. Roll each piece into a long rope about ½ inch in diameter. Slice into ½-inch-lengths and transfer to prepared baking sheet.

Refrigerate candies until dry and firm, about 4 hours.
Store in an airtight container in single layers between sheets of parchment or waxed paper.


Makes about 10 dozen ½-inch candies