Easter Butter Mints #EasterSweetsWeek
Easter Butter Mints
Yield: 150 pieces
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter, cold, cut into 1-inch chunks
- 2 cups Dixie Crystals powdered sugar, sifted, plus extra for rolling
- 1/8 teaspoon pure peppermint oil
- 1 tablespoon whole milk
- Food coloring (optional)
Instructions
- Combine the butter and the powdered sugar in the mixer bowl. Beat on medium-high speed until the mixture is smooth and creamy, 6 to 8 minutes.
- Add the peppermint oil and milk, and beat on medium speed until combined.
- Lightly dust some confectioners' sugar onto a cutting board, and turn the dough out onto the board. If you're using food coloring, add 1 to 2 drops (or more for deeper color) and knead it into the dough with your hands until incorporated.
- If you're making multiple colors, divide the dough into several pieces first (one for each color) and add the food coloring to each piece, starting with 1 drop and kneading, adding 1 drop at a time, until the desired colors are reached. Gather each piece of dough into a ball. Cover so it does not dry out.
- Sift more confectioners' sugar over the cutting board. Divide the dough into 4 pieces (if you haven't divided it already). Using your hands, and dusting them with confectioners' sugar as needed to reduce any stickiness, gently roll one piece of dough into a log about 1/2-inch in diameter.
- Use a sharp chef's knife to cut the log into 1/2-inch pieces. Lay the pieces in a single layer on the prepared baking sheet to dry. Repeat with the remaining 3 pieces of dough, and allow the candies to dry at room temperature, uncovered, overnight.
- Store the buttermints, layered between parchment or wax paper, in an airtight container at room temperature, away from light, for up to 2 weeks.
Notes:
You can also substitute crème de menthe or peppermint schnapps for peppermint oil. Use 1 to 2 tablespoons in place of the oil.
Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.
Calories
9.69Fat (grams)
0.43Sat. Fat (grams)
0.21Carbs (grams)
1.47Fiber (grams)
0.00Net carbs
1.47Sugar (grams)
1.44Protein (grams)
0.04Sodium (milligrams)
2.51Cholesterol (grams)
0.94Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
Check out the amazing #EasterSweetsWeek recipes from our bloggers today!
Cookies:
- Fresh Strawberry Pie Cookie Cups from Big Bears Wife
- Carrot Cake Cookies with Cream Cheese Frosting from Love and Confections
- Mini Lemon Blueberry Pound Cakes from The Bitter Side of Sweet
- Easter Butter Mints from Nik Snacks
- Almond Butter Chocolate Eggs from The Domestic Kitchen
- No Churn Blueberry Muffin Ice Cream from 4 Sons 'R' Us
- Mini Pavlova with Berries from The Spiffy Cookie
- Carrot Cake Trifles from Southern From Scratch
- Bunny Butt Rice Krispy Treats from For the Love of Food
- Apple Fritters from Eat Move Make
- Lemon Creme Brûlée from Cooking on the Front Burner
Welcome to this year's #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We're sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.
This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
PRIZE #1
PRIZE #2
Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.
PRIZE #3
Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table
PRIZE #4
PRIZE #5
Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th - April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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