Forget the stale, tiny mints of 80′s weddings and 90′s office parties. These little bits of buttery heaven melt in your mouth. They’re the perfect mix of sugar and mint, and take little to no time to mix and shape.
If you don’t have a cookie press, you can roll the dough into a long, narrow snake and cut the mint individually. Or roll little balls. They won’t be as pretty, but they’ll still be tasty! If you’re willing to suffer a little breakage in your mint, add an extra tablespoon of butter. It will make them taste even better, but will make the dough much softer.
Time: 15 minutes
Yield: 3 dozen or more (depending on size of mint)
- 4 cups confectioners’ sugar
- 5 tablespoons unsalted butter
- 4 tablespoons evaporated milk
- 1 teaspoon peppermint extract
- food coloring (optional)
- Using a hand mixer, beat all the ingredients together on low speed in a large bowl until dough comes together.
- Line a large cookie sheet with parchment paper. Put dough in a cookie press and press out onto parchment paper in even shapes.
- Slide cookie sheet into fridge and chill overnight.