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Buttermint Twist




Source of Recipe


Internet


List of Ingredients




1/2 cup butter, softened
5 1/4 cups powdered sugar
3 tablespoons whipping cream or half-and-half
1 teaspoon peppermint extract
2 to 3 drops red food color
1 to 2 drops green food color


Recipe



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. Add red food color to remaining dough in
bowl. Continue beating until dough 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).
Knead each tinted dough on surface lightly sprinkled with powdered sugar
until smooth. (Keep doughs covered with plastic food wrap to prevent drying
out.) Roll 1 tablespoonful of each tinted dough into 4-inch rope. Gently
twist green and pink ropes together. Carefully continue rolling and
twisting rope to a 10-inch rope. Add more powdered sugar when rolling, if
necessary. Cut diagonally into 1-inch pieces.
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. For
longer storage, store in freezer up to 2 months.

VARIATIONS:
Snowmen: Omit food color. Roll dough into 3/4 to 1 1/4-inch balls. Stack
3 different sized balls together. Decorate as desired.
Cut-Outs: Roll out candy mixture on surface lightly sprinkled with powdered
sugar to 1/4-inch thickness. Cut with 1-inch cookie or canape cutters.
Candy Molds: Press candy mixture into soft rubber candy molds; refrigerate
3 to 5 minutes. Release.
Candy Canes: Shape twisted ropes into candy canes.
Marbled Mints: Press together 1/2 teaspoonful each of two different colors
of dough. Shape into rectangular, square or round candy shapes.

TIP: To measure powdered sugar, lightly spoon sugar into dry measuring cup;
level with knife or spatula.
TIP: For gift giving, wrap individual mints in taffy paper or waxed paper
squares; twist ends.