homemade buttermint twists

How To Make homemade buttermint twists

• 1

  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.
• 2

  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.
• 3

  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.
• 4

  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.
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