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butter, room temperature
oil of peppermint
Work salt and sugar into butter, adding the cream as needed.
Put in peppermint and coloring.
Dough should be workable but fairly stiff.
Add sugar to thicken or cream to thin.
Roll on surface dusted with powdered sugar and cut with a tiny aspic cutter or run through a pastry tube.
Store in a tin between layers of waxed paper. Makes about 200 mints the size of a quarter.