1/2 cbutter or oleo, softened
5 1/4 cpowdered sugar
3 Tbsppeppermint extract
2 to 3 dash(es)red food coloring
1 to 2 dash(es)green food coloring
3 Tbspheavy whipping cream or half & half
How to Make Homemade Buttermint Twists
- Place butter in large mixer bowl. Beat at low speed until creamy. Add powdered sugar, whipping cream and peppermint extract. Continue beating until mixture forms soft dough.
- Divide dough in half. Beat red food color into 1/2 of dough. Continue beating until dough is pink. Beat green food color into the other half of dough; beat until dough is light green.
- Knead each tinted half of dough on surface lightly sprinkled with powdered sugar until smooth. (Keep doughs covered with plastic food wrap to prevent drying out) Roll 1 tablespoonful of each tinted dough into 4 inch rope. Gently twist green and pink ropes together. Carefully continue rolling and twisting rope to 10 inch length. Add more powdered sugar when rolling, if necessary. Cut diagonally into 1 inch pieces.
- Place twists on waxed paper-lined baking sheet. Let stand uncovered at room temperature until surface is dry. Layer mints between sheets of waxed paper in airtight container. Refrigerate up to 1 month. For longer storage, store in freezer up to 2 months.