Easy Buttercream Mints

1. 1

   Beat butter, cream and 5 cups of sugar in an electric mixer at medium speed.

2. 2

   Beat in egg white.

3. 3

   Add remaining sugar and more if needed to make consistency of cookie dough.

4. 4

   Add oil of peppermint to taste. Add food coloring.

5. 5

   Blend until evenly flavored and colored.

6. 6

   Work with about half of the mixture at a time.

7. 7

   Roll with a rolling pin between 2 sheets of wax paper to about 1/4-inch thick.

8. 8

   Cut into rounds with cutter or twist cap bottle.

9. 9

   Reroll scraps and cut.

* Per serving · 4 servings · Values may vary.

No additional tips available.