Looking for recipe....Butter Mints
12-10-2010, 01:02 PM
#1
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Thread Starter
Join Date: Sep 2010
Location: California
Posts: 32
Last night I went to our Guild Christmas Potluck. Our table received a gift for having one of the nicest decorations. The gift was a box of homemade butter mints....they were the best butter mints I had ever tasted, the literally melted in your mouth. When I asked for the recipe I was told that it is an old family recipe and that she does not share. :-( So, does anyone have a recipe that you think might be similar; she also said that it calls for a special technique? :|
12-10-2010, 01:36 PM
#3
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Join Date: Sep 2007
Location: Belle Isle, Florida
Posts: 6,668
I grew up eating these cream cheese mints: http://www.skiptomylou.org/2010/08/2...-cheese-mints/
Here's another recipe I found, but I haven't tried it: http://www.angelfire.com/bc/incredib...ddingmints.htm
Here's another recipe I found, but I haven't tried it: http://www.angelfire.com/bc/incredib...ddingmints.htm
12-10-2010, 04:09 PM
#6
Senior Member
Join Date: Jul 2010
Location: Cookeville, TN
Posts: 498
Butter Mints
1 stick (1/2 cup) salted butter, softened.
1 box ( 1 lb) confectioners' sugar, plus extra for dusting
2 tbsp heavy cream or milk
1 tsp minmt extract
Red and green liquid food color
1. In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth.
2. Turn sugar mixture out onmto a work surface lightly dusted with confectioners sugar; knead until smooth and satiny. Divide mixture into thirds: Timt one pastel pink (2 drops of red color), one pastel green (2 drops of green color) and leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out.
3. line 2 baking sheets with nonstick foil. Lightly dust work surface with confectioners' sugar. Working wiht one color at a time, roll out 1/4 cupfuls of the mint mixture, using your fingers, into a 1/2" thick rope. Cut rope into 1/2 to 3/4" pillows. Transfer mints to prepared baking sheet with spatula ( be careful-mints are soft and will squish easily). Repeat with remaining mint mixture.
4. Let air-dry at room temperature for 1 to 2 days until firm enough to handle. Transfer mints to covered containers.
Storage tip: Store in an airtight container at cool room temperature.
1 stick (1/2 cup) salted butter, softened.
1 box ( 1 lb) confectioners' sugar, plus extra for dusting
2 tbsp heavy cream or milk
1 tsp minmt extract
Red and green liquid food color
1. In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth.
2. Turn sugar mixture out onmto a work surface lightly dusted with confectioners sugar; knead until smooth and satiny. Divide mixture into thirds: Timt one pastel pink (2 drops of red color), one pastel green (2 drops of green color) and leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out.
3. line 2 baking sheets with nonstick foil. Lightly dust work surface with confectioners' sugar. Working wiht one color at a time, roll out 1/4 cupfuls of the mint mixture, using your fingers, into a 1/2" thick rope. Cut rope into 1/2 to 3/4" pillows. Transfer mints to prepared baking sheet with spatula ( be careful-mints are soft and will squish easily). Repeat with remaining mint mixture.
4. Let air-dry at room temperature for 1 to 2 days until firm enough to handle. Transfer mints to covered containers.
Storage tip: Store in an airtight container at cool room temperature.
12-10-2010, 04:34 PM
#7
Power Poster
Join Date: Feb 2010
Location: Ohio
Posts: 17,068
Originally Posted by angelsmile
Last night I went to our Guild Christmas Potluck. Our table received a gift for having one of the nicest decorations. The gift was a box of homemade butter mints....they were the best butter mints I had ever tasted, the literally melted in your mouth. When I asked for the recipe I was told that it is an old family recipe and that she does not share. :-( So, does anyone have a recipe that you think might be similar; she also said that it calls for a special technique? :|
12-11-2010, 05:09 PM
#10
Super Member
Join Date: May 2007
Location: Illinois
Posts: 3,474
Originally Posted by cjk
Butter Mints
1 stick (1/2 cup) salted butter, softened.
1 box ( 1 lb) confectioners' sugar, plus extra for dusting
2 tbsp heavy cream or milk
1 tsp minmt extract
Red and green liquid food color
1. In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth.
2. Turn sugar mixture out onmto a work surface lightly dusted with confectioners sugar; knead until smooth and satiny. Divide mixture into thirds: Timt one pastel pink (2 drops of red color), one pastel green (2 drops of green color) and leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out.
3. line 2 baking sheets with nonstick foil. Lightly dust work surface with confectioners' sugar. Working wiht one color at a time, roll out 1/4 cupfuls of the mint mixture, using your fingers, into a 1/2" thick rope. Cut rope into 1/2 to 3/4" pillows. Transfer mints to prepared baking sheet with spatula ( be careful-mints are soft and will squish easily). Repeat with remaining mint mixture.
4. Let air-dry at room temperature for 1 to 2 days until firm enough to handle. Transfer mints to covered containers.
Storage tip: Store in an airtight container at cool room temperature.
1 stick (1/2 cup) salted butter, softened.
1 box ( 1 lb) confectioners' sugar, plus extra for dusting
2 tbsp heavy cream or milk
1 tsp minmt extract
Red and green liquid food color
1. In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth.
2. Turn sugar mixture out onmto a work surface lightly dusted with confectioners sugar; knead until smooth and satiny. Divide mixture into thirds: Timt one pastel pink (2 drops of red color), one pastel green (2 drops of green color) and leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out.
3. line 2 baking sheets with nonstick foil. Lightly dust work surface with confectioners' sugar. Working wiht one color at a time, roll out 1/4 cupfuls of the mint mixture, using your fingers, into a 1/2" thick rope. Cut rope into 1/2 to 3/4" pillows. Transfer mints to prepared baking sheet with spatula ( be careful-mints are soft and will squish easily). Repeat with remaining mint mixture.
4. Let air-dry at room temperature for 1 to 2 days until firm enough to handle. Transfer mints to covered containers.
Storage tip: Store in an airtight container at cool room temperature.
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