Buttermints

20121207-bakethebook-buttermints.jpg
Photograph: Rachel Been

If you've ever been to a fair-to-middling dining establishment, you recognize these mints. The resemblance doesn't extend to flavor, however; buttery, sweet and rich, they taste like little bites of frosting.

Reprinted with permission from The Liddabit Sweets Candy Cookbook by Liz Gutman and Jen King. Copyright © 2012. Published by Workman Publishing. Available wherever books are sold. All rights reserved.

Recipe Facts

Active: 40 mins
Total: 8 hrs 40 mins
Serves: 300 pieces
Makes: 1 1/3 pounds

Rate & Comment

Ingredients

  • 8 tablespoons (1 stick; 115g) unsalted butter, cold, cut into 1-inch chunks

  • 4 cups (520gconfectioners' sugar, sifted, plus extra for rolling

  • 1/4 teaspoon (1g) pure peppermint oil

  • 2 tablespoons (30gwhole milk

  • Food coloring (optional)

Directions

  1. Combine the butter and the 4 cups confectioners’ sugar in the mixer bowl. Beat on medium-high speed until the mixture is smooth and creamy, 6 to 8 minutes.

  2. Add the peppermint oil and milk, and beat on medium speed until combined.

  3. Lightly dust some confectioners’ sugar onto a cutting board, and turn the dough out onto the board. If you’re using food coloring, add 1 to 2 drops (or more for deeper color) and knead it into the dough with your hands until incorporated. If you’re making multiple colors, divide the dough into several pieces first (one for each color) and add the food coloring to each piece, starting with 1 drop and kneading, adding 1 drop at a time, until the desired colors are reached. Gather each piece of dough into a ball.

  4. Sift more confectioners’ sugar over the cutting board. Divide the dough into 4 pieces (if you haven’t divided it already), and set 3 of the pieces aside, loosely covered in plastic wrap to prevent them from drying out. Using your hands, and dusting them with confectioners’ sugar as needed to reduce any stickiness, gently roll one piece of dough into a log about 1/2 inch in diameter.

  5. Use a sharp chef’s knife to cut the log into 1⁄2 inch pieces. Lay the pieces in a single layer on the prepared baking sheet to dry. Repeat with the remaining 3 pieces of dough, and allow the candies to dry at room temperature, uncovered, overnight.

  6. Store the buttermints, layered between parchment or wax paper, in an airtight container at room temperature, away from light, for up to 2 weeks.

Nutrition Facts (per serving)
10 Calories
0g Fat
2g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 300
Amount per serving
Calories 10
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 1%
Cholesterol 1mg 0%
Sodium 0mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 2g
Protein 0g
Vitamin C 0mg 0%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)