Buttermint Twists
Buttermint Twists are a delicate, old-fashioned confection that make a sweet holiday gift or addition to your cookie tray.
Recipe - Blaine West
Buttermint Twists
Prep Time1 Minutes
Servings132
0Ingredients
1/2 cup Land O Lakes Butter
5 1/4 cups powdered sugar
3 tablespoons Land O Lakes Half & Half
1 teaspoon peppermint extract
Betty Crocker Red Gel Food Color
Directions
- Beat butter on low, scraping sides often, until creamy. Add sugar, cream, and peppermint. Continue beating 2-5 minutes, or until a soft dough forms.
- Divide dough in half. Beat red food color into one half until evenly colored. Leave remaining half white.
- One color at a time, place dough on surface lightly sprinkled with powdered sugar; knead until smooth. Cover to prevent drying. Roll 1 tablespoon of each dough into 4-inch rope. Gently twist together a red and white rope. Continue rolling and twisting to form a 10-inch rope. Cut into 1-inch pieces. Place twists on paper-lined baking sheet. Repeat with remaining dough. Leave uncovered at room temperature 6-8 hours, or until surface is dry.
- Store layered between sheets of waxed paper in an airtight container. Refrigerate up to 1 month or freeze up to 2 months.
1 minutes
Prep Time
0 minutes
Cook Time
132
Servings
Shop Ingredients
Makes 132 servings
Land O Lakes Salted Butter Sticks, 1 Pound
$6.29$6.29/lb
Essential Everyday Powdered Sugar, Confectioners, 32 Ounce
$2.49 Each
$2.69 was $2.69$0.08/oz
Kemps Half & Half Select Half & Half, 16 Fluid ounce
$2.49 was $2.99$0.16/fl oz
McCormick Pure Peppermint Extract, 1 Fluid ounce
$4.89 was $7.39$4.89/fl oz
Betty Crocker Gel Food Color, Classic Colors, 4 Each
$4.49 was $4.99$1.12 each
Directions
- Beat butter on low, scraping sides often, until creamy. Add sugar, cream, and peppermint. Continue beating 2-5 minutes, or until a soft dough forms.
- Divide dough in half. Beat red food color into one half until evenly colored. Leave remaining half white.
- One color at a time, place dough on surface lightly sprinkled with powdered sugar; knead until smooth. Cover to prevent drying. Roll 1 tablespoon of each dough into 4-inch rope. Gently twist together a red and white rope. Continue rolling and twisting to form a 10-inch rope. Cut into 1-inch pieces. Place twists on paper-lined baking sheet. Repeat with remaining dough. Leave uncovered at room temperature 6-8 hours, or until surface is dry.
- Store layered between sheets of waxed paper in an airtight container. Refrigerate up to 1 month or freeze up to 2 months.