Simple Butter Mints
3 ounces cream cheese, softened (low fat would work, but why?)
1 Tablespoon butter, softened (I used regular salted butter but unsalted would work just as well. DO NOT use margarine!)
3 cups confectioners sugar
2 drops real peppermint oil (you could substitute 1/4 teaspoon of peppermint extract in a pinch but I vastly prefer pure peppermint oil. I used dōTERRA oil if you are wondering)
food coloring, optional
superfine sugar for rolling, optional
Beat the softened cream cheese and butter in a mixer until fluffy, about two minutes. Gradually add the confectioners sugar, about 1/3 of a cup at a time, mixing after each addition until combined. Scrape the bowl as necessary. Add the peppermint oil and any coloring you wish to add. Beat on medium speed until the oil and coloring are incorporated throughout.
Roll teaspoonsful of the mixture into balls. Roll the balls in superfine sugar, if desired (I skipped this step). Set on waxed paper and allow to dry for about 20 minutes.
Now the fun part: Using a fork or a clean rubber stamp dipped in a little sugar (if you skipped the rolling in sugar step), gently flatten the mints. Allow them to dry at room temperature for another hour or two before storing them in an airtight container and keeping them in your fridge for up to a month. If they last that long. Which they won't. At least not if your family is anything like mine.
I doubled the recipe and it made quite a few mints. We were eating them for almost a week at our house and I have four boys so that is saying something. These are great for a wedding, a tea party or just about any holiday.
|You can use a fork to flatten the mints, but I used a clean rubber snowflake stamp to go with our "Winter Wonderland" theme.|
Rich. Simple. Minty. Delicious.