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Thread: Looking for recipe....Butter Mints

  1. #1
    angelsmile's Avatar
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    Last night I went to our Guild Christmas Potluck. Our table received a gift for having one of the nicest decorations. The gift was a box of homemade butter mints....they were the best butter mints I had ever tasted, the literally melted in your mouth. When I asked for the recipe I was told that it is an old family recipe and that she does not share. :-( So, does anyone have a recipe that you think might be similar; she also said that it calls for a special technique? :|

  2. #2
    Google Goddess craftybear's Avatar
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    I hope someone can find the recipe for you

  3. #3
    Super Member Chele's Avatar
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    I grew up eating these cream cheese mints: http://www.skiptomylou.org/2010/08/2...-cheese-mints/

    Here's another recipe I found, but I haven't tried it: http://www.angelfire.com/bc/incredib...ddingmints.htm

  4. #4
    angelsmile's Avatar
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    Thank you, I'll check these out....

  5. #5
    cjk
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    Senior Member cjk's Avatar
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    I have a really good recipe that I got from a lady at church. I'll go look it up and post it.

  6. #6
    cjk
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    Senior Member cjk's Avatar
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    Butter Mints

    1 stick (1/2 cup) salted butter, softened.
    1 box ( 1 lb) confectioners' sugar, plus extra for dusting
    2 tbsp heavy cream or milk
    1 tsp minmt extract
    Red and green liquid food color

    1. In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth.

    2. Turn sugar mixture out onmto a work surface lightly dusted with confectioners sugar; knead until smooth and satiny. Divide mixture into thirds: Timt one pastel pink (2 drops of red color), one pastel green (2 drops of green color) and leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out.

    3. line 2 baking sheets with nonstick foil. Lightly dust work surface with confectioners' sugar. Working wiht one color at a time, roll out 1/4 cupfuls of the mint mixture, using your fingers, into a 1/2" thick rope. Cut rope into 1/2 to 3/4" pillows. Transfer mints to prepared baking sheet with spatula ( be careful-mints are soft and will squish easily). Repeat with remaining mint mixture.

    4. Let air-dry at room temperature for 1 to 2 days until firm enough to handle. Transfer mints to covered containers.

    Storage tip: Store in an airtight container at cool room temperature.

  7. #7
    Power Poster sueisallaboutquilts's Avatar
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    Quote Originally Posted by angelsmile
    Last night I went to our Guild Christmas Potluck. Our table received a gift for having one of the nicest decorations. The gift was a box of homemade butter mints....they were the best butter mints I had ever tasted, the literally melted in your mouth. When I asked for the recipe I was told that it is an old family recipe and that she does not share. :-( So, does anyone have a recipe that you think might be similar; she also said that it calls for a special technique? :|
    I have never figured out why some people don't share recipes. Hope you find one!

  8. #8
    Senior Member lynndianne's Avatar
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    I always figured that recipes and plants were meant to be shared.
    Lynn

  9. #9
    Power Poster amma's Avatar
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    Thank you for sharing these recipes :D:D:D

  10. #10
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    Quote Originally Posted by cjk
    Butter Mints

    1 stick (1/2 cup) salted butter, softened.
    1 box ( 1 lb) confectioners' sugar, plus extra for dusting
    2 tbsp heavy cream or milk
    1 tsp minmt extract
    Red and green liquid food color

    1. In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth.

    2. Turn sugar mixture out onmto a work surface lightly dusted with confectioners sugar; knead until smooth and satiny. Divide mixture into thirds: Timt one pastel pink (2 drops of red color), one pastel green (2 drops of green color) and leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out.

    3. line 2 baking sheets with nonstick foil. Lightly dust work surface with confectioners' sugar. Working wiht one color at a time, roll out 1/4 cupfuls of the mint mixture, using your fingers, into a 1/2" thick rope. Cut rope into 1/2 to 3/4" pillows. Transfer mints to prepared baking sheet with spatula ( be careful-mints are soft and will squish easily). Repeat with remaining mint mixture.

    4. Let air-dry at room temperature for 1 to 2 days until firm enough to handle. Transfer mints to covered containers.

    Storage tip: Store in an airtight container at cool room temperature.
    Thank you for sharing

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