mints

December 14: Butter Mints

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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.

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

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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!)

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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.

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

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Slice and dice.IMG_4548

A great, minty, no bake treat!

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Butter Mints

Ingredients:

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


Directions

In a large bowl, beat the butter, confectioners’ sugar, cream and
extracts. If desired, divide dough into portions and knead in food
coloring.
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.

 

December 12: Christmas Peppermint Patties

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I ran around with my boys all day today, so when we got back to the house, I didn’t have a lot of time to make cookies. That, and somehow between my clean house of 4 p.m. yesterday, and waking up today, little elves came in my house and made it look like Beirut. I didn’t want to add to the mess any more than I had to.

I found this recipe on Pinterest, after looking through a couple of other ones. This one seemed to be easier than most and looked the nicest.

I assembled my ingredients and went to work. When I brought up the recipe online, the add below it made me laugh uncontrollably.IMG_0794

Sadly no, I will not be adding beef stock to this recipe.

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The recipe starts with 1/4 cup of softened butter and 1/3 cup of corn syrup. I decided to double it, as I had big plans for this little batch of mints.

Also? The corn syrup comes out so easily from its plastic squeeze bottle. Hear me, molasses manufacturers? EASILY.

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Once I add my powdered sugar, I was supposed to add my flavoring, more powdered sugar and then turn it all out on a cutting board to knead in more powdered sugar and food coloring.

I decided I wanted three different kinds of mints: wintergreen, spearmint, and peppermint. So I made each batch individually, starting by dividing my base into three bowl and only mixing flavoring and color in one at a time. It took awhile, but I was pretty excited at how it turned out.

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I kneaded each batch with more powdered sugar. (I did add food coloring in the mixing bowl though.) These suckers suck up the sugar! I decided it was the right consistency when the dough no longer stuck to the cutting board.

Also, when plopping sticky dough on to a pile of powdered sugar, keep in mind the force you are using. My pants paid the price.

Also, when plopping sticky dough on to a pile of powdered sugar, keep in mind the force you are using. My pants paid the price.

I then rolled each color into little balls, rolled them in sugar, and smashed (lightly) with a fork. Trust me on this slightly thing. I put my fork through a few of the first balls like I was avenging my father’s death, and I couldn’t get the tines back out.

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They are currently sitting out overnight on the counter, under a big Tupperware container to protect the minty goodies from any feline inspectors.

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Easy Christmas Peppermint Patties

(from http://www.momontimeout.com/2013/12/easy-christmas-peppermint-patties/)

Ingredients

  • 1/4 cup butter, softened
  • 1/3 cup light corn syrup
  • 4 cups powdered sugar, divided
  • 1 – 2 tsp peppermint extract or mint extract OR any other extract you want
  • food coloring – preferably gel or paste
  • 1/2 cup granulated sugar (to roll balls in)

Instructions

  1. Combine butter and corn syrup together in a small bowl.
  2. Add 2 cups powdered sugar and your choice of extract and beat until well combined. Add extract 1/2 teaspoon at a time until the mixture reaches your desired flavor.
  3. Stir in an additional cup of powdered sugar.
  4. Turn bowl onto a cutting board sprinkled with last cup of powdered sugar.
  5. Knead the mixture until sugar is absorbed and is completely smooth.
  6. Divide dough into three portions.
  7. Tint one portion red with the red food color/gel and one green. Leave one portion white.
  8. Shape into 3/4 inch balls and roll in granulated sugar.
  9. Flatten gently with a fork.
  10. Let candies stand, uncovered, at room temperature for 1 day.
  11. Store in an airtight container.

Cookies (or candies, as the case may be) today: 93

Cookies (and candies) this year: 606