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.

VARIATIONS:

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

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Land O'Lakes.