Homemade Butter Mints

• portions: 4 cups
• temps total: 8 hours 20 minutes

Ingrédients

1/2 cup (1 stick) unsalted butter, softened

1/8 tsp. table salt

4 cups powdered sugar (1 lb.), divided

1 Tbsp. half-and-half or heavy cream

1/2 tsp. vanilla extract

3/8 tsp. mint extract

Food coloring (optional)

Instructions

Combine butter, salt, sugar, and extracts: Place butter and salt in the bowl of a stand mixer. Beat at medium-low speed until smooth and creamy, about 1 minute. Add 3 cups sugar, half-and-half, vanilla, and mint extract; beat at low speed until a smooth dough forms, 1 to 2 minutes. With mixer on low speed, gradually add remaining 1 cup sugar, beating until dough is stiff and smooth, 1 to 2 minutes.

Divided dough and add coloring: Turn dough out onto a work surface dusted with powdered sugar. Knead a few times until smooth. If desired, divide dough into 2 or 3 equal portions. Add 1 to 2 drops of food coloring to each portion and knead until evenly combined.

Cut ropes into pieces: Pinch off a lime-sized piece of dough; roll into a 1/2-inch wide rope on work surface. Using a bench scraper or knife, cut rope into 1/2-inch-long pieces. Repeat process with remaining dough.

Let mints dry: Arrange cut dough pieces in a single layer on a sheet pan lined with parchment paper. Let stand, uncovered, at room temperature until completely dry, 8 to 12 hours. Store in an airtight container with wax or parchment paper between layers for up to 2 weeks.