Butter Mintsrevised Easier Recipe For Some Food

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.

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 CREAM MINTS

Steps:

• Cream the butter in a large mixing bowl with an electric mixer on low speed until it is soft and fluffy. Add the sugar and the mint extract and beat at low speed until the mixture is thick, creamy, and smooth. Scrape down the sides of the bowl.
• Cut 2 large sheets of plastic wrap and place on your work surface. Divide the mixture into 2 equal portions and place each on the plastic sheets. Roll the mixture into the plastic wrap, forming it into logs about 1/2-inch in diameter. Wrap the plastic wrap securely around the logs and chill for 4 hours.
• Pinch off about a rounded teaspoon of the butter cream and shape into 1-inch balls. Place the balls on parchment or waxed paper and flatten with the tines of a fork. Refrigerate in layers of parchment paper in an airtight container until ready to serve. Mints will keep for up to 1 week.

QUICK AND EASY, NO COOK HOLIDAY BUTTER MINTS

Steps:

• Melt butter in medium bowl in the microwave.
• Add mint, vanilla, butter extract and food coloring.
• Add powdered sugar and knead with hand until no longer sticky and able to form a ball, add drops of water/sprinkles of sugar as needed.
• Place on counter sprinkled with powdered sugar and roll to 1/4 inch thick.
• Use small, dime size cookie cutter to cut into bite size mints.
• Allow to dry (drying time will vary depending upon humidity) and enjoy!
• You can use diff color food coloring for diff holidays.
• The amount of mints will vary depending upon the size of cookie cutter you use- I have found perfect sized cutters in my daughter's play-doh kit!

BUTTER MINTS/REVISED EASIER RECIPE FOR SOME

Steps:

• 1. In a large mixer bowl, beat butter until creamy. With mixer on low, beat in powdered sugar, cream and extract ntil creamy and smooth...add optional food coloring at this point and mixing until almost uniform(it won't completely mix) that's ok.
• 2. Pour the mixture onto a lightly powdered sugar surface, knead until smooth and satiny. Cover the dough with a "slightly" damp towel to keep it from drying out.
• 3. Line 2 baking sheets with parchment or non stick foil. Lightly dust work surface with powdered sugar and roll out a small amount of dough about 1/8 cupful and roll innto a 1/2 inch thick rope. Cut ropes into 1/2 to 3/4 inch pieces. Continue with remaining dough, until all is rolled and cut.
• 4. Carefully lift mints with spatula or pancake turner to prepared baking sheetts (mints will be soft). Let air-dry at room temperature for 2 days or until firm enough to handle and flavor ripens. Store candy pillows in an airtight container . Makes about 4 or 5 dozen.
• 5. Note: For anise flavored use anise(licorice) flavoring and green food coloring.