These little buttermints are pillowy bites of minty happiness after dinner. We made a big batch to share with friends, so if you’re looking for a little gift basket treat, these fit the bill nicely. They’re also ridiculously easy to make – perfect for making with children (or the cooking challenged).
We heard this recipe on Lynne Rosetto Kasper’s Splendid Table show and had to try it. (We’re huge fans, and highly recommend her website AND her radio show.)
In a stand mixer, mix the 8 tablespoons of cut up butter, 4 cups confectioners’ sugar, 1/4 tsp peppermint oil and 2 tsps milk. Beat on medium-high speed for 6-8 minutes, until it forms a thoroughly mixed dough.
If the mixture is too dry, add a wee whisper more of milk. If too wet, add a bit more powdered sugar.
Lightly dust some powdered sugar onto a cutting board or a counter. 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. 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.
Sift more powdered 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. 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.
Use a sharp knife to cut the log into 1/2-inch pieces. Lay the pieces in a single layer on a parchment paper lined baking sheet to dry. Repeat with the remaining 3 pieces of dough, and allow the candies to dry at room temperature, uncovered, overnight.
Store the buttermints, layered between parchment or wax paper, in an airtight container at room temperature, away from light, for up to 2 weeks.
- 8 tablespoons (1 stick/115 g) unsalted butter, cold, cut into 1-inch chunks
- 4 cups (520 g) confectioners’ sugar, sifted, plus extra for rolling
- 1/4 teaspoon (1 g) pure peppermint oil
- 2 tablespoons (30 g) whole milk
- Food coloring (optional)