BUTTER MINTS
Drop the candy thermometer! Making melt-in-your-mouth butter mints is as simple as sculpting Play-Doh (which means the kids can help). Whip up the four-ingredient dough, chop it into gnocchi-like pieces, and let them dry. Then package handfuls in parchment-lined tins to give as holiday gifts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12h35m
Yield Makes 10 dozen
Number Of Ingredients 6
Steps:
- Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
- Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
- Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.
BUTTER MINT PILLOWS
If you want to make a quick party favor then check out WomansDay.com's dessert recipes and learn how to make the Butter Mint Pillows Recipe. WomansDay.com has a wide variety of dessert recipes for any holiday occasion.
Categories quick easy recipes dessert recipes holiday recipes Butter Mint Pillows mint mint candy candy mint pillows butter mint
Time P2D
Yield 45
Number Of Ingredients 5
Steps:
- In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth.
- Turn sugar mixture out onto a work surface lightly dusted with confectioners' sugar; knead until smooth and satiny. Divide mixture into thirds: Tint one pastel pink (2 drops red color), one pastel green (2 drops green color) and leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out.
- Line 2 baking sheets with nonstick foil. Lightly dust work surface with confectioners' sugar. Working with one color at a time, roll out 1⁄4 cupfuls of the mint mixture, using your fingers, into a 1/2-in.-thick rope. Cut rope into 1/2- to 3/4-in. pillows. Transfer mints to prepared baking sheet with a spatula (be careful--mints are soft and will squish easily). Repeat with remaining mint mixture.
- Let air-dry at room temperature for 1 to 2 days until firm enough to handle. Transfer mints to covered containers.
Nutrition Facts : Calories 62 calories
BUTTER MINT PILLOWS
Positively delicious Butter Mint Pillows. Creamy, peppermint flavored, and melts in your mouth; a perfect minty treat for the holiday season.
Provided by Sarah
Number Of Ingredients 5
Steps:
- In a large bowl using an electric mixer with a paddle attachment, beat butter until creamy.
- Add powdered sugar, heavy cream, and peppermint extract. Beat until creamy and smooth.
- Lightly dust work surface with powdered sugar; turn out mint dough mixture and knead until silky and smooth.
- Divide mint dough mixture into thirds, one for each color. Add and mix desired colors. Cover each portion with plastic wrap or seal in a plastic sandwich bag to keep it from drying out.
- Line 2 baking sheets with nonstick foil and then lightly dust with powdered sugar. Set aside.
- Working with one color at a time, roll out 1/4 cupfuls of the mint dough mixture into 1/2" thick rope using your fingers.
- Using a bench scraper or knife, cut rope into 1/2" - 3/4" pillows. Transfer mints to prepared baking sheets. Be careful not to squish mints as they will be soft and squish easily.
- Repeat steps 6-7 with remaining mint dough mixture.
- Allow Butter Mint Pillows to air-dry at room temperature for 1-2 days until firm enough to handle. Eat & Enjoy!
ANDES MINT PILLOW COOKIES
***** These also can be made with Andes Cherry Jubilee or Andes Toffee Crunch Thins.***** I made these for a baby shower, and I know the instructions may look hard, or like a lot to follow, but once you get going its easy! I added food coloring to the dough to make them pink, her baby colors are pink,brown and green. :) Like in...
Provided by Lori Younger
Categories Chocolate
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400° F.
- 2. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy.
- 3. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
- 4. Divide dough in half.
- 5. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7.
- 6. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
- 7. Remove top sheet of wax paper and discard.
- 8. Carefully turn second rectangle over mint-topped dough, matching edges.
- 9. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
- 10. Place pillows 2 inches apart on ungreased cookie sheets.
- 11. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.
PILLOWS OF BUTTER MINT COOKIES
Do you remember those yellow and pastel butter mint pillow candies when you went to a shower or birthday party when you were young or was that just last year? LOL These cookies taste just like them. Enjoy
Provided by Pat Duran
Categories Cookies
Time 25m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350^ and line cookie sheets with parchment paper. Set aside.
- 2. In the bowl of an electric mixer beat together butter, sugars, and salt. Mix in eggs, food color( to the shade you like)., vanilla and peppermint extracts. NOTE: use food color to match the season. orange ,pink, red,green blue..etc...
- 3. Mix in baking powder and soda with the flour until just combined. Add 2/3 of a bag of the crushed butter mints or mint chips reserving the rest for topping. Cover and chill the dough the dough for 2 hours, or until chilled but not solid.
- 4. Pinch off a piece of the dough, about 1 1/2 inches in size and roll in the appropriate sugar color and place 2 inches apart onto parchment paper, press down slightly and; press 3 minty chips into each cookie. and bake for 9 to 10 minutes until edges are golden. Let set for 2 minutes and move to a cooling rack. Enjoy!
BUTTER MINTS
These creamy buttermints are smooth as silk and melt in your mouth! As a wife and mother of three youngsters, I treasure treats like these that come together quickly but taste terrific. -Bev Schloneger, Dalton, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 8 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the butter, confectioners' sugar, cream and extracts. If desired, divide dough into portions and knead in food coloring. , Form into balls by teaspoonfuls; flatten into patties, or roll between 2 pieces of waxed paper to 1/8-in. thickness. Cut mints into desired shapes. Cover and refrigerate for several hours or overnight. Store in the refrigerator.
Nutrition Facts : Calories 27 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 8mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
HOMEMADE BUTTER MINTS
Steps:
- Taste the candy and add more mint extract if desired; different brands have different strengths, and it's better to start with less flavoring and add more if necessary.
Nutrition Facts : Calories 14 kcal, Carbohydrate 2 g, Cholesterol 1 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 2 g, Fat 1 g, ServingSize 15 Butter Mints (180 servings), UnsaturatedFat 0 g
BUTTER MINT CANDIES
I remember as a child going over to my Great Aunts house and she always had a candy jar filled with these mints! My sisters and I would sneak into the living room and eat them all!
Provided by beachn8tve
Categories Candy
Time P1DT20m
Yield 200 mints
Number Of Ingredients 5
Steps:
- In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth.
- Turn sugar mixture out onto a work surface lightly dusted with confectioners' sugar; knead until smooth and satiny. Divide mixture into thirds: Tint one pastel pink (2 drops red color), one pastel green (2 drops green color) and leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out.
- Line 2 baking sheets with nonstick foil. Lightly dust work surface with confectioners' sugar. Working with one color at a time, roll out 1⁄4 cupfuls of the mint mixture, using your fingers, into a 1/2-in.-thick rope. Cut rope into 1/2- to 3/4-in. pillows. Transfer mints to prepared baking sheet with a spatula (be careful-mints are soft and will squish easily). Repeat with remaining mint mixture.
- Let air-dry at room temperature for 1 to 2 days until firm enough to handle. Transfer mints to covered containers.
- Can be stored in an airtight container at cool room temperature up to 2 weeks, or keep in refrigerator up to 1 month.
Nutrition Facts : Calories 13.5, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.4, Sodium 3.4, Carbohydrate 2.3, Sugar 2.2
MINTED BUTTER
I prefer to serve this mint butter with scones, but it goes well with other breads, too. When I make the butter, it's only with mint fresh from our garden.-Sherry Smeltzer, Osage Beach, Missouri
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a bowl, cream butter. Beat in remaining ingredients. Cover and refrigerate.
Nutrition Facts : Calories 106 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
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