Pretty In Pink Dinner Mints
4 1/2 cups sifted confectioner’s sugar
2 Tablespoons heavy cream
1/4 cup softened unsalted butter
1 teaspoon peppermint extract (I used peppermint oil)
1 drop of red food color (or whatever color you prefer to make two-toned marbled mints)
In a mixing bowl, mix together sifted confectioner’s sugar, heavy cream, butter and peppermint extract. Mix with a wooden spoon or spatula until it forms into a soft dough.
Divide the sugar dough into two, one half will be tinted with a drop of red food color to produce a pink colored dough and the other half will remain white.
Individually roll out the white and pink sugar doughs then place the pink rolled out dough over the white one. Fold into thirds like a book (left, middle and right), fold the right side over the middle then fold the left side over the right. Roll the now two-toned dough into a fat cylinder and cut into 3. Roll each third into 3/4-inch (diameter) ropes then cut into 1/2-inch pieces to which you either shape the pieces into pillows, squares or balls.
Place the shaped dinner mints on a baking tray and air dry overnight.
Store in tins or loose lid jars.
Tip: I placed the mints on a baking rack to dry so that the air can also circulate from under making the candy dry out evenly.
Makes about 3 1/2 dozens
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