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1
Combine the butter and the 4 cups confectioners sugar in the mixer bowl.
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2
Beat on medium-high speed until the mixture is smooth and creamy, 6 to 8 minutes.
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3
Add the peppermint oil and milk, and beat on medium speed until combined.
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4
Lightly dust some confectioners sugar onto a cutting board, and turn the dough out onto the board.
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5
If youre using food coloring, add 1 to 2 drops (or more for deeper color) and knead it into the dough with your hands until incorporated.
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6
If youre making multiple colors, divide the dough into several pieces first (one for each color) and add the food coloring to each piece, starting with 1 drop and kneading, adding 1 drop at a time, until the desired colors are reached.
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7
Gather each piece of dough into a ball.
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8
Sift more confectioners sugar over the cutting board.
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9
Divide the dough into 4 pieces (if you havent divided it already), and set 3 of the pieces aside, loosely covered in plastic wrap to prevent them from drying out.
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10
Using your hands, and dusting them with confectioners sugar as needed to reduce any stickiness, gently roll one piece of dough into a log about 1/2 inch in diameter.
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11
Use a sharp chefs knife to cut the log into 1/2 inch pieces.
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12
Lay the pieces in a single layer on the prepared baking sheet to dry.
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13
Repeat with the remaining 3 pieces of dough, and allow the candies to dry at room temperature, uncovered, overnight.
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14
Store the buttermints, layered between parchment or wax paper, in an airtight container at room temperature, away from light, for up to 2 weeks.
