Butter Mints

•  1/2 cup unsalted butter 
• Pinch of salt 
• 3½ to 4 cups powdered sugar 
• 1 tablespoon heavy cream 
• 1 teaspoon vanilla extract 
• ¼ to ½ teaspoon peppermint extract 

1. Food coloring 
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until creamy.
3. Add 3½ cups of powdered sugar, cream, vanilla, and peppermint extract (more will yield a stronger mint flavor). 
4. Mix on low speed until the sugar is incorporated, about 1 minute. 
5. Stop and scrape down the bowl. 
6. If the mixture feels sticky, mix in the remaining ½ cup of powdered sugar. 
7. Increase the speed to medium-low and mix until smooth, about 15 to 30 seconds. 
8. To color the candy, dust a smooth work surface with powdered sugar.
9.  Divide the candy into equal portions (I did thirds for three colors).
10.  Keep one portion out and wrap the others in plastic wrap. 
11. Add a drop or two of food coloring to the candy and knead until evenly dyed.
12. Wrap the dyed candy and continue with the other portions. 
13. Roll each portion into a ½-inch-thick rope. 
14. Using a knife or bench scraper, cut the rope into bite-sized pieces. 
15. You can also roll the dough into ¼” balls and press them into flat disks.
16. Place the candies in a single layer on a large baking sheet and air dry for 12 to 24 hours. 
17. Store in an airtight container for up to 1 month.