Butter Cream Mints Recipe
- Difficulty: Simple
- Makes: About 3 1/2 dozen mints
- Nutritional Information Per Serving
Serving Size: 1 of 10 portions
Calories: 285
Total Fat: 12 g
Saturated Fat: 8 g
Carbohydrates: 45 g
Dietary Fiber: 0 g
Sugar: 44 g
Protein: 0 g
Cholesterol: 33 mg
Sodium: 3 mg - Total Time: 4 hours 15 minutes
- Active Prep: 15 minutes
- Chilling Time: 4 hours
- 10 2/3 tablespoons unsalted butter, softened to room temperature
- 1 pound sifted confectioners' sugar (powdered sugar)
- 1 teaspoon high quality pure mint extract
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- Whip up these melt-in-your-mouth butter cream mints by beating softened butter in a large bowl with an electric mixer on low until light and creamy. Blend in the sifted confectioners' sugar and pure mint extract on low speed for a thick, velvety dough. Scrape the bowl to mix everything perfectlyyour kitchen will smell irresistible!
- Layer two big sheets of plastic wrap on your counter. Divide the dough evenly and, using the wrap, roll each into a snug 1/2-inch log. Twist the ends tight, chill in the fridge for 4 hours, and get ready for the fun part.
- Scoop rounded teaspoonfuls of the chilled dough, roll into 1-inch balls, and place on wax or parchment paper. Gently press with a fork for pretty patterns. Layer in an airtight container with parchment and refrigeratethey stay fresh up to a week. Perfect for gifting or after-dinner delight; you'll be hooked after the first creamy bite!
Recipe adapted from Emeril Lagasse
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