Makes about 150
1/2 cup unsalted butter, softened
4 1/2 cups sifted confectioners sugar
2 Tbls. plus 2 tsp. heavy cream
1 tsp. peppermint extract
red and green food coloring
1) In large bowl, beat butter until creamy. Add sugar, cream and extract. Using mixer, on low speed, beat until creamy. Divide mixture into thirds in 3 small bowls. Tint 1/3 pink (1 drop red coloring) , 1/3 green (1 drop green coloring) and leave the
remaining third white. Keep at room temperature.
2) Line 2 large baking sheets with waxed paper or non-stick reusable baking liners (s
sheets with cooking s
before placing paper on to prevent slipping and lifting while piping dough) Scrape white butter mixture into pastry bag fitted with 1/4" star tip. Holding bag perpendicular to prepared
sheet, squeeze out 1" stars, about 50 total. Repeat with pink and green mixtures.
3) Let air-dry at room temperature overnight. With small spatula carefully turn mints over to expose bottoms. Let dry another hour. Transfer with spatula to airtight container. Store at room temperature for up to 6 weeks.
Calories: 90/6 mints Fat: 4g
Buttery Mint Stars - just in time for the holidays
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