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Butter Mints
Credit:
Lennart Weibull
Recipe Summary
prep: 35 mins
total: 12 hrs 35 mins
Yield: Makes 10 dozen
Ingredients
Ingredient Checklist
1 stick cold unsalted butter, cut into small pieces
4 cups confectioners’ sugar, plus more for dusting
1/4 teaspoon pure peppermint extract
1 tablespoon whole milk
Pinch of kosher salt
Gel food coloring, such as AmeriColor in Soft Pink, Avocado, Super Red, and Fuchsia (optional)
Gallery
Butter Mints
Credit:
Lennart Weibull
Recipe Summary
prep: 35 mins
total: 12 hrs 35 mins
Yield: Makes 10 dozen
Gallery
Butter Mints
Credit:
Lennart Weibull
Butter Mints
Credit:
Lennart Weibull
Butter Mints
Recipe Summary
prep: 35 mins
total: 12 hrs 35 mins
Yield: Makes 10 dozen
Recipe Summary
prep: 35 mins
total: 12 hrs 35 mins
Yield: Makes 10 dozen
prep: 35 mins
total: 12 hrs 35 mins
prep:
35 mins
total:
12 hrs 35 mins
Yield: Makes 10 dozen
Makes 10 dozen
Ingredients
Ingredients
- 1 stick cold unsalted butter, cut into small pieces
- 4 cups confectioners’ sugar, plus more for dusting
- 1/4 teaspoon pure peppermint extract
- 1 tablespoon whole milk
- Pinch of kosher salt
- Gel food coloring, such as AmeriColor in Soft Pink, Avocado, Super Red, and Fuchsia (optional)
Directions
Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
Lightly dust a clean work surface with confectioners’ sugar and turn out “dough” onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
Roll “dough” into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Butter Mints
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
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All Reviews for Butter Mints
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
