Homemade Buttermints

1. 1

   Beat chilled and diced butter with a hand mixer or a stand mixer on low until creamy and smooth. Add confectioners' sugar 1 cup at a time, scraping the sides of the bowl as needed. Increase speed to medium-high and mix sugar and butter until thoroughly combined. The consistency will be like grated Parmesan cheese.

2. 2

   Add milk and peppermint extract. Continue to beat until smooth. Consistency should be like thick frosting.

3. 3

   Make dough into a ball, or several balls if adding food coloring. Add the food coloring if using. I used a powder dye and sprinkled about 1/4 teaspoon into the dough ball. Knead the dye in with your hands. Cover dough balls with plastic wrap while working to prevent them from drying out.

4. 4

   Dust a flat surface with confectioners' sugar. Make smaller balls, golfball-sized, and roll into logs, straw-like in shape. Using a knife or pizza cutter, cut pieces off the log. When finished cutting, lay in a single layer on a paper-towel-lined cookie sheet or plate.

5. 5

   Dust the tops of the candies with confectioners' sugar. Allow to air dry at room temperature for about 12 hours. When candies are firm, store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.