Butter Mints (Wedding Mints)

1. 1

   In a mixer fitted with a whisk attachment, beat butter on high speed until light and fluffy. Scrape sides of bowl and add heavy cream, peppermint extract and sea salt. Beat until thoroughly combined.

2. 2

   Add powdered sugar about 1 1/2 cups at a time, mixing on low until thoroughly combined. Repeat until all powdered sugar has been added. Turn speed up to high and beat for approximately 4 minutes or until very light and fluffy.

3. 3

   At this point you can taste the mint mixture and add additional mint flavor if not strong enough.

4. 4

   To shape mints: Roll dough between hands into a snake about the size of your pinkie for small mints, or the size of your thumb for larger mints. Cut into desired length. Tip: If dough sticks to hands, coat hands in additional powdered sugar.

5. 5

   Place mints on a cookie sheet lined with parchment paper and allow to dry at room temperature for 12 hours.

6. 6

   Store mints in a airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.