Buttermint Twists - butter

Method

• Place butter in bowl.
• Beat at low speed, scraping bowl often, until creamy.
• Add powdered sugar, whipping cream and peppermint extract.
• Continue beating 2-5 minutes or until mixture forms a soft dough.
• Divide dough in half.
• Beat red food color into one-half of dough.
• Continue beating until dough is pink.
• Beat green food color into other half of dough; beat until dough is light green.
• Place dough, 1 color at a time, on surface lightly sprinkled with powdered sugar; knead until smooth.
• Cover with plastic food wrap to prevent drying out.
• Roll 1 tablespoon of each tinted dough into 4-inch rope.
• Gently twist green and pink ropes together.
• Carefully continue rolling and twisting rope to a 10-inch rope.
• Add more powdered sugar when rolling, if necessary.
• Cut diagonally into 1-inch pieces.
• Place twists onto waxed paper-lined baking sheet.
• Repeat with remaining dough.
• Let mints stand uncovered at room temperature 6-8 hours or until surface is dry.
• To store, layer mints between sheets of waxed paper into container with tight-fitting lid.
• Refrigerate up to 1 month.
• For longer storage, store in freezer up to 2 months.
• Variations: Snowmen: Omit food color.
• Roll dough into 3/4 to 1 1/4-inch balls.
• Stack 3 different sized balls together.
• Decorate as desired.
• Cut-Outs: Tint dough as desired.
• Roll out on surface lightly sprinkled with powdered sugar to 1/4-inch thickness.
• Cut with 1-inch cookie or canape cutters.
• Candy Molds: Tint dough as desired.
• Press into soft rubber candy molds; refrigerate 3-5 minutes.
• Release.
• Candy Canes: Tint dough as desired.
• Roll 1 tablespoon of each tinted dough into 4-inch rope.
• Gently twist ropes together.
• Shape twisted rope into candy cane.
• Marbled Mints: Tint dough as desired.
• Press together 1/2 teaspoon of each dough.
• Shape into rectangular, square or round candy shapes.