This little recipe is amazing! I’ve always loved butter mints and never realized how easy (and inexpensive) they were to make. And I get to decide what’s in them! Not only that, these are melt-in-your-mouth good, too.
These butter mints would make a cute gift for teachers, postal workers, or just on their own in a nice glass jar (just a small spice-size one with a flip-top lid) as well as bagged like I show here. I think I’ll add a ribbon and tag, too.
How much would this gift cost you? A whopping .30 for the mints! Whoa nellie! Don’t believe it? Here’s the breakdown:
1 stick of butter (bought at $1.50/lb) = .37
1 lb. powdered sugar + more for kneading ($1.10 for 2 lbs) = .69
2 Tb. milk = .05
1 tsp organic pure mint extract = .40
Total = $1.51 for about 200 little mints (I have about 40 in the bag pictured, so .30).
When all the ingredients were mixed (I used my stand mixer), it looked like frosting (sorry, no picture!) and I was wondering how I was going to knead it without it sticking to everything. After liberally sprinkling powdered sugar on the cutting board and top of the dough, it came together surprisingly well.
It’s then easy to knead – just keep adding a bit more powdered sugar as you’re kneading it until it’s smooth (about a couple minutes).
Use about 1/8 cup amounts of dough to roll into ropes and keep the remaining dough under a lightly damp cloth to keep from drying out.
Roll the portion of dough into a rope, cutting as needed if it gets too long in order to get them about 1/2-inch thick.
Then comes the fun part- using a sharp knife, cut them into little “pillows.” These do not have to be perfect- anything from 1/2″ to 3/4″ is fine.
Transfer them to a parchment-lined cookie sheet to dry, uncovered, for two days. Yes, two days. Um, I guess I should have mentioned that this is not one of those last-minute kind of gifts, it needs to be planned out a little. And then you have to hide them from your family as they are sitting out to dry, or they will slowly be whittled away every time they walk past them.
“But mom, I’m just testing them for you to see if they’re ready!”
- ½ cup salted butter, softened
- 1 lb. confectioners’ sugar, plus extra for dusting
- 2 Tb. heavy cream or milk
- 1 tsp. pure mint extract
- In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth.
- Turn sugar mixture out onto a work surface lightly dusted with confectioners' sugar; knead until smooth and satiny. Cover the dough with a slightly damp towel to keep it from drying out.
- Line 2 baking sheets with parchment or silicone liners. Lightly dust work surface with confectioners' sugar and roll out 1⁄8 cupfuls of the mint mixture into about ½-in.-thick ropes. Cut ropes into ½- to ¾-in. pieces. Carefully transfer mints to prepared baking sheet with a spatula (the mints will be soft). Repeat with remaining dough.
- Let air-dry at room temperature for 2 days until firm enough to handle. Transfer mints to covered containers or bags.
Adapted from Women’s Day