Buttermints

Beat softened butter at low spead until creamy. Combine Powdered Sugar, Whipping Cream and Peppermint Extract. Beat until a smooth soft dough. Add food coloring as desired and continue beating.

Knead dough on a surface that has been sprinkled with powdered sugar until smooth.

Take a small amount of the dough and roll into a thick string, a little smaller than string cheese, and cut diagonally into small pieces. Repeat with the remaining dough. Place pieces on wax or parchment paper and let stand uncovered at room temperature for 6-8 hours.

These should be refrigerated - can keep for up to 1 month. Can freeze for up to 2 months.

I often seperate the dough and for Christmas I do red and green mints. Everyone always ask for the recipe! Enjoy!