December 14: Butter Mints


Not technically a cookie, but that’s okay because it’s not technically December 14 anymore. I didn’t make them last year, but decided these needed to be apart of our Cajun Festivities.


The recipe isn’t hard: butter, powdered sugar, extracts, cream, and some food coloring.


I decided to just do red and white this year. After I split my mints in two batches, I dyed half of it red. Scorcese red. (Name the movie!)


I did something else different this year and wrapped one half of the dough in the other half, hoping for a two-toned effect. Seems to have worked.


I once watched a show on how they made candy canes. It was something similar.


Slice and dice.IMG_4548

A great, minty, no bake treat!


Butter Mints


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.


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