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Instructions |
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Place butter in large mixing bowl. Beat at low speed until creamy. Add powdered sugar, whipping cream and peppermint extract. Continue beating until mixture forms soft dough.
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Divide dough in half. Beat red food color into one-half of dough. Continue beating until dough is pink. Beat green food color and other half of dough; beat until dough is light green.
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Knead each tinted halo of dough on surface lightly sprinkled with powdered sugar until smooth. (Keep doughs covered with plastic wrap to prevent drying out). Roll 1 tablespoon of each tinted dough into 4-inch rope. Gently twist green and pink ropes together.Carefully continue rolling and twisting rope to 10-inch length. Add more powdered sugar when rolling, if necessary. Cut diagonally into 1-inch pieces.
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Place twists on waxed paper-lined baking sheet. Let stand uncovered at room temperature until surface is dry. Layer mints between sheets of waxed paper in airtight container. Refrigerate up to 1 month. For longer storage, store in freezer up to 2 months.
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Originally Submitted
4/10/2009
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