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Old Fashioned Butter Mints

Old fashioned butter mints are made by mixing a soft peppermint dough, rolling it into ropes, and cutting it into bite-size pieces. After a long room-temperature dry, they set with a smooth, firm texture and a cool peppermint flavor.
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Prep Time 15 minutes
Chilling and drying 12 hours 30 minutes
Total Time 12 hours 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 121
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.125 tsp kosher salt
  • 0.5 tsp peppermint extract
  • 3 tbsp heavy cream
  • 4 cup confectioners' sugar

Equipment

  • 1 electric mixer
  • 1 baking sheet

Method
 

  1. In a large bowl, beat the softened unsalted butter and kosher salt with an electric mixer on medium until smooth and creamy, about 1 minute.
  2. Beat in the peppermint extract and heavy cream until combined.
  3. Add the confectioners' sugar 1 cup at a time, mixing on low after each addition until a soft, pliable dough forms.
  4. Cover and refrigerate the dough for 30 minutes, until firm enough to roll without sticking.
  5. Divide the dough into 4 portions and roll each into a rope about 1/2 inch thick on a clean work surface.
  6. Cut the ropes into 1/2-inch pieces and arrange the mints in a single layer on a parchment-lined baking sheet.
  7. Leave the mints uncovered at room temperature for 6 hours.
  8. Turn the mints over, then let them dry for another 6 hours, until set and no longer tacky.

Notes

For clean cuts, keep the dough pliable and work with one portion at a time. Store the set mints in an airtight container in the refrigerator for up to 2 weeks; they can also be frozen. A dairy-free butter and cream alternative may work, though the texture can vary.