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1
Place butter in bowl.
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2
Beat at low speed, scraping bowl often, until creamy.
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3
Add powdered sugar, whipping cream and peppermint extract.
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4
Continue beating 2-5 minutes or until mixture forms a soft dough.
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5
Divide dough in half.
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6
Beat red food color into one-half of dough.
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7
Continue beating until dough is pink.
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8
Beat green food color into other half of dough; beat until dough is light green.
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9
Place dough, 1 color at a time, on surface lightly sprinkled with powdered sugar; knead until smooth.
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10
Cover with plastic food wrap to prevent drying out.
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11
Roll 1 tablespoon of each tinted dough into 4-inch rope.
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12
Gently twist green and pink ropes together.
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13
Carefully continue rolling and twisting rope to a 10-inch rope.
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14
Add more powdered sugar when rolling, if necessary.
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15
Cut diagonally into 1-inch pieces.
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16
Place twists onto waxed paper-lined baking sheet.
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17
Repeat with remaining dough.
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18
Let mints stand uncovered at room temperature 6-8 hours or until surface is dry.
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19
To store, layer mints between sheets of waxed paper into container with tight-fitting lid.
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20
Refrigerate up to 1 month.
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21
For longer storage, store in freezer up to 2 months.
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22
Variations: Snowmen: Omit food color.
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23
Roll dough into 3/4 to 1 1/4-inch balls.
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24
Stack 3 different sized balls together.
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25
Decorate as desired.
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26
Cut-Outs: Tint dough as desired.
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27
Roll out on surface lightly sprinkled with powdered sugar to 1/4-inch thickness.
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28
Cut with 1-inch cookie or canape cutters.
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29
Candy Molds: Tint dough as desired.
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30
Press into soft rubber candy molds; refrigerate 3-5 minutes.
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31
Release.
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32
Candy Canes: Tint dough as desired.
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33
Roll 1 tablespoon of each tinted dough into 4-inch rope.
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34
Gently twist ropes together.
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35
Shape twisted rope into candy cane.
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36
Marbled Mints: Tint dough as desired.
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37
Press together 1/2 teaspoon of each dough.
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38
Shape into rectangular, square or round candy shapes.
