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.