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    Buttermint Twists Buttermint Twists

    These easy-to-make buttery mints are best made ahead and stored in your refrigerator.

    Prep: 1 hr - Stand: 6 hrs

    1/2 cup LAND O LAKES® Butter, softened
    5 1/4 cups powdered sugar
    3 tablespoons whipping cream or half & half
    1 teaspoon peppermint extract
    2 to 3 drops red food color
    1 to 2 drops green food color

    Place butter in large bowl. Beat at low speed, scraping bowl often, until creamy. Add powdered sugar, whipping cream and peppermint extract. Continue beating until mixture forms a soft dough (2 to 5 minutes).

    Divide dough in half. Beat red food color into one-half of dough. Continue beating until dough is pink. Beat green food color into other half of dough; beat until dough is light green.

    Knead each tinted dough on surface lightly sprinkled with powdered sugar until smooth. (Keep doughs covered with plastic food wrap to prevent drying out.) Roll 1 tablespoonful of each tinted dough into 4-inch rope. Gently twist green and pink ropes together. Carefully continue rolling and twisting rope to a 10-inch rope. Add more powdered sugar when rolling, if necessary. Cut diagonally into 1-inch pieces.

    Place twists on waxed paper-lined baking sheet. Let stand uncovered at room temperature until surface is dry (6 to 8 hours). 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.


    Snowmen: Omit food color. Roll dough into 3/4 to 1 1/4-inch balls. Stack 3 different sized balls together. Decorate as desired.

    Cut-Outs: Roll out candy mixture on surface lightly sprinkled with powdered sugar to 1/4-inch thickness. Cut with 1-inch cookie or canape cutters.

    Candy Molds: Press candy mixture into soft rubber candy molds; refrigerate 3 to 5 minutes. Release.

    Candy Canes: Shape twisted ropes into candy canes.

    Marbled Mints: Press together 1/2 teaspoonful each of two different colors of dough. Shape into rectangular, square or round candy shapes.

    TIP: To measure powdered sugar, lightly spoon sugar into dry measuring cup; level with knife or spatula.

    TIP: For gift giving, wrap individual mints in taffy paper or waxed paper squares; twist ends.

    Makes 11 dozen candies

    Nutritional Info Per 2 candies: Calories 45, Fat 1.5 g, Cholesterol <5 mg, Sodium 10 mg, Carbohydrates 8 g, Dietary Fiber 0 g, Protein <1 g

    This recipe created by Land O'Lakes.

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