Ingredients: |
Ingredients: 1/4 cup butter, softened
1/4 teaspoon salt
3 1/4 cups confectioners' sugar, plus ¼ cup if needed
1/3 cup Eagle Brand condensed milk (You can use any sweetened condensed milk)
1/2 teaspoon peppermint extract
Food coloring, optional
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Directions: |
Directions:To the bowl of a stand mixer fitted with the paddle attachment, combine butter and salt and beat for 1 minute on medium-high. Add 3 1/4 cups confectioners’ sugar, milk, peppermint and beat on medium-low speed until a dough forms. If the dough seems wet, add additional confectioners’ sugar until dough combines (I used 3 1/2 cups of sugar). The dough will be crumbly, but will come together when pinched and squeezed into a ball.
Taste the batter. If you want a more intense mint flavor, add additional mint extract, to taste. Be very careful how much mint you add; you cannot undo this.
Remove dough from the mixer, separate it into four balls, and add one ball back into the mixer. Add the food coloring of your choice to the ball by squirting the droplets on top of the dough, and paddle on low speed until coloring is well blended. Coloring will not blend completely into each and every speck of dough, but overall mix until color is uniform.
Wash the mixing bowl and paddle in between each color change and repeat until all the balls are colored. After the dough has been colored you can roll immediately or wrap it with plastic wrap and place it in an airtight container in the refrigerator to be rolled out later.
Place a golf ball sized amount of dough in your hands and roll dough into long thin cylinders. Place cylinders on a cutting board and with pizza cutter (or knife); slice cylinders into bite size pieces. Store mints in an airtight container in the refrigerator where they will keep for many weeks. (I let some of mine sit out to let them get a little crust on them before putting them in fridge) |
This recipe for Old Fashioned Butter Mints is from