Best Southern Butter Mints Recipes

SOUTHERN BUTTER MINTS

Steps:

• Melt cream cheese and butter in large saucepan over low heat, stirring constantly until smooth. Gradually stir in powdered sugar; add peppermint and vanilla extracts, stirring until well blended.
• Divide cream cheese mixture into 10 (1/4-cup) portions; roll each into a 12-inch rope. Cut into 1/2-inch pieces. Let stand, uncovered, 4 hours or until firm.

QUICK AND EASY, NO COOK HOLIDAY BUTTER MINTS

Steps:

• Melt butter in medium bowl in the microwave.
• Add mint, vanilla, butter extract and food coloring.
• Add powdered sugar and knead with hand until no longer sticky and able to form a ball, add drops of water/sprinkles of sugar as needed.
• Place on counter sprinkled with powdered sugar and roll to 1/4 inch thick.
• Use small, dime size cookie cutter to cut into bite size mints.
• Allow to dry (drying time will vary depending upon humidity) and enjoy!
• You can use diff color food coloring for diff holidays.
• The amount of mints will vary depending upon the size of cookie cutter you use- I have found perfect sized cutters in my daughter's play-doh kit!

BUTTER MINTS

Steps:

• Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
• Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
• Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.

BUTTER MINTS

Steps:

• In a large bowl, beat the butter, confectioners' sugar, cream and extracts. If desired, divide dough into portions and knead in food coloring. , Form into balls by teaspoonfuls; flatten into patties, or roll between 2 pieces of waxed paper to 1/8-in. thickness. Cut mints into desired shapes. Cover and refrigerate for several hours or overnight. Store in the refrigerator.