1/2 cup butter, softened
5 1/4 cups powdered sugar
3 tablespoons half & half or heavy whipping cream
1 teaspoon peppermint extract
green food coloring (or any color you choose)
- Put the butter in a large bowl. Beat on low speed, with an electric mixer, until creamy.
- Add the sugar, half and half and peppermint.
- Continue beating until the mixture forms a soft dough (about 2-5 minutes.)
- Add the food coloring and beat until dough is light green.
- Wrap dough in plastic wrap.
- Lightly sprinkle powdered sugar on counter and, using about a 1/4 cup of dough, roll into a rope. Add more sugar when necessary.
- Cut into 1 inch pieces.
- Place pieces on a waxed paper-lined baking sheet.
- Repeat with remaining dough.
- Let mints stand uncovered at room temperature until dry (6-8 hours.)
- To store, layer mints between sheets of waxed paper in airtight container.
- Refrigerate up to 1 month, or freeze up to 2 months.
