• 14 Cups Powdered Sugar
• 21 Stick Salted Butter (1/2 Cup/ 8 Tablespoons Room Temperature)
• 31 Tablespoon Half and Half or Heavy Cream
• 4Pinch salt (Less than 1/8 teaspoon)
• 51/2 Teaspoon Peppermint extract (OR 1/4 Peppermint candy oil)
• 61 Teaspoon vanilla extract
• 71 drop Gel coloring (Optional)

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Instructions

1. 1

   Add butter to a stand mixer bowl and beat it until it is very smooth.Add remaining ingredients and mix until smooth and well incorporated.Sprinkle a small amount of powdered sugar on your countertop and roll sections of the butter mint "dough" into rolls about the thickness of a string cheese. I like to cover my unused dough with a damp paper towel or a piece of plastic wrap so it doesn't dry. Slice butter mints in small pieces and allow them to set and dry overnight. Store mints in a ziplock bag in the fridge or in an airtight container. I love eating them chilled!