Thursday, July 09, 2015

Melt-in-Your-Mouth Butter Mints

These are my preferred butter mints not only becuase they taste so rich and delicious, but they are so stinking easy to make.  (I like simple things, remember?)  It's possible to whip them up at the last minute for parties or gift-giving, or both.  I should know.

Melt-in-Your-Mouth Butter Mints

1 stick (1/2 cup) butter, room temperature
4 cups confectioners' sugar, plus additional for rolling
1/4 - 1 teaspoon peppermint extract, to taste
1/2 tsp. vanilla extract
1 and 1/2 tablespoons milk
food coloring, if desired

Cream the butter with the paddle attachment of your mixture until light and fluffy.  Add the sugar and extracts until mixture is thick and smooth, then slowly add milk, a bit at a time, until mixture reaches good molding consistency.  I usually add milk and/or confectioners' sugar until the mixture is easy to mold, almost like play-dough. Add coloring, if desired, and mix until spread throughout.

For making mints, dust your work surface lightly with confectioners' sugar or layer with waxed paper and do one of the following:
1.  Roll dough into logs about 1/2" in diameter before cutting off 1/2" pieces for traditional-sized butter mints.  Place on waxed paper or parchment paper to dry, uncovered, for several hours or overnight.
2.  Roll chilled dough out between two pieces of waxed paper to 1/8-in. thickness (or on confectioners' sugar-dusted surface) and cut into desired shapes.  Place on waxed paper to dry, uncovered, for several hours or overnight, flipping at least once.
3.  Roll dough into balls, smush balls using the flat end of a drinking glass to desired thickness, and/or press down using the tines of a fork to make decorative marks.  Place on waxed paper to dry, uncovered, for several hours or overnight, flipping at least once.

Place mints in airtight container in between layers of waxed paper and store for up to 2 weeks.  If weather is hot, mints should be refrigerated because of the butter content.

No comments: