Butter Mint Pillows Food

BUTTER MINT CANDIES

Steps:

• In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth.
• Turn sugar mixture out onto a work surface lightly dusted with confectioners' sugar; knead until smooth and satiny. Divide mixture into thirds: Tint one pastel pink (2 drops red color), one pastel green (2 drops green color) and leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out.
• Line 2 baking sheets with nonstick foil. Lightly dust work surface with confectioners' sugar. Working with one color at a time, roll out 1⁄4 cupfuls of the mint mixture, using your fingers, into a 1/2-in.-thick rope. Cut rope into 1/2- to 3/4-in. pillows. Transfer mints to prepared baking sheet with a spatula (be careful-mints are soft and will squish easily). Repeat with remaining mint mixture.
• Let air-dry at room temperature for 1 to 2 days until firm enough to handle. Transfer mints to covered containers.
• Can be stored in an airtight container at cool room temperature up to 2 weeks, or keep in refrigerator up to 1 month.

BUTTER MINT PILLOWS

Steps:

• In a large bowl using an electric mixer with a paddle attachment, beat butter until creamy.
• Add powdered sugar, heavy cream, and peppermint extract. Beat until creamy and smooth.
• Lightly dust work surface with powdered sugar; turn out mint dough mixture and knead until silky and smooth.
• Divide mint dough mixture into thirds, one for each color. Add and mix desired colors. Cover each portion with plastic wrap or seal in a plastic sandwich bag to keep it from drying out.
• Line 2 baking sheets with nonstick foil and then lightly dust with powdered sugar. Set aside.
• Working with one color at a time, roll out 1/4 cupfuls of the mint dough mixture into 1/2" thick rope using your fingers.
• Using a bench scraper or knife, cut rope into 1/2" - 3/4" pillows. Transfer mints to prepared baking sheets. Be careful not to squish mints as they will be soft and squish easily.
• Repeat steps 6-7 with remaining mint dough mixture.
• Allow Butter Mint Pillows to air-dry at room temperature for 1-2 days until firm enough to handle. Eat & Enjoy!

HOMEMADE BUTTER MINTS

Steps:

• Taste the candy and add more mint extract if desired; different brands have different strengths, and it's better to start with less flavoring and add more if necessary.

BUTTER MINT PILLOWS

Steps:

• In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth.
• Turn sugar mixture out onto a work surface lightly dusted with confectioners' sugar; knead until smooth and satiny. Divide mixture into thirds: Tint one pastel pink (2 drops red color), one pastel green (2 drops green color) and leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out.
• Line 2 baking sheets with nonstick foil. Lightly dust work surface with confectioners' sugar. Working with one color at a time, roll out 1⁄4 cupfuls of the mint mixture, using your fingers, into a 1/2-in.-thick rope. Cut rope into 1/2- to 3/4-in. pillows. Transfer mints to prepared baking sheet with a spatula (be careful--mints are soft and will squish easily). Repeat with remaining mint mixture.
• Let air-dry at room temperature for 1 to 2 days until firm enough to handle. Transfer mints to covered containers.

ANDES SURPRISE PILLOW COOKIES

Steps:

• Preheat oven to 400 degrees.
• In a large mixing bowl, combine sugar, butter*, egg and vanilla. Use an electric mixer to beat until light and fluffy.
• Add flour, baking powder and salt. beat until a soft dough forms.
• Divide dough in half. On a well-floured surface, roll half of the dough into a 14 x 9 inch rectangle.
• Arrange the mints evenly on dough, forming 7 rows of 7. (I only managed 6 rows of 7). Leave enough room between the mints for your index finger to fit. Press the mints into the dough slightly, this will help keep them still when the top layer of dough is applied.
• Between 2 sheets of waxed paper, roll the remaining dough into a second 14 x 9 inch rectangle. I recommend taping the bottom piece to the counter, or the sliding around will make you nuts.
• Remove the top sheet of wax paper, you can save it to cool the finished cookies on or discard it.
• The recipe says to: Carefully turn second rectangle over mint-topped dough, matching edges. (I found this impossible, the dough slides off the waxed paper before you are positioned and attempting to lift it only results in tearing the dough and moving your mints all hither and yon.)
• I recommend instead: Gently roll the second layer up loosely. Position two edges and slowly unroll over the mint covered dough.
• Remove remaining waxed paper.
• Using a pizza cutter or a scalloped-edge pastry wheel, cut dought evenly between mints.
• Gently press edges of pillows to seal.
• Place pillows on an ungreased cookie sheet and bake for 7-10 minutes or until edges are light brown.
• Cool completely before storing.
• *sometimes I use 1 cup of butter flavored shortening + 3-4 tablespoons water instead of butter.

BUTTER MINTS

Steps:

• In a large bowl, beat the butter, confectioners' sugar, cream and extracts. If desired, divide dough into portions and knead in food coloring. , Form into balls by teaspoonfuls; flatten into patties, or roll between 2 pieces of waxed paper to 1/8-in. thickness. Cut mints into desired shapes. Cover and refrigerate for several hours or overnight. Store in the refrigerator.