Homemade butter mints are fun and easy to make. Mints are made using butter, confectioners' sugar, peppermint extract and heavy cream and then colored with food coloring and air dried.
To make the mints, beat 1/2 cup of salted butter in a large bowl until creamy. With the mixer on low, add 1 pound of confectioner's sugar, 2 tablespoons heavy cream or milk and 1 teaspoon peppermint extract. Turn the dough onto a smooth surface dusted with confectioner's sugar, and knead the dough until smooth. Divide the dough into thirds, and tint 1/3 with red food coloring and 1/3 with green food coloring, leaving 1/3 white.
Roll out 1/4 cup of dough, one color at a time, into a 1/4-inch rope. Cut into small pillows, and transfer the mints carefully with a spatula onto foil-lined baking sheets dusted with confectioner's sugar. Allow the mints to air dry for one to two days. Transfer the mints into storage containers when hardened. Store the mints in air-tight containers for up to two weeks or in the refrigerator for up to a month.
SplendidTable.org offers some variations for butter mint flavors, including replacing the peppermint extract with 1/4 teaspoon pure cinnamon oil to make cinnamon butter mints or 2 teaspoons coffee extract and 1 tablespoon instant espresso powder dissolved in 1 teaspoon hot water to make coffee-flavored mints.