I know. They aren’t cookies. Sue me. I love butter mints.
When I made these last year, they were about the only thing I snuck handfuls of when I wasn’t supposed to. Which was pretty much all the time. There’s just something about these though that make me want to eat myself into a diabetic coma. Maybe it’s the peppermint. Maybe it’s the hint of vanilla. Maybe it’s the fact that they are just so…portable.
In the midst of making these, I realized I was out of powdered sugar, and I had no intention of going out for more. So I did what any lazy baker with an internet connection does: google “how to make powdered sugar.”
Turns out, it’s just sugar and cornstarch, put in a food processor. I tried my food processor. Eh. Not so processed, it turned out.
1/2 cup butter, softened
3-3/4 cups confectioners’ sugar
1 tablespoon half-and-half cream or milk
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
Red and green paste or liquid food coloring, optional
In a large bowl, beat the butter, confectioners’ sugar, cream and
extracts. If desired, divide dough into portions and knead in food
Form into balls by teaspoonfuls; flatten into patties, or roll
between two pieces of waxed paper to 1/8-in. thickness and cut into
desired shapes. Cover and refrigerate for several hours or
overnight. Store in the refrigerator. Yield: about 8 dozen.
Cookies today: Psych! I made candy and I’m not counting them all!
Cookies this year: Whatever it was yesterday, plus a batch of butter mints.