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| Butter Cream Mints |
- ½ cup butter, softened
- 4 cups powdered sugar
- 2 T. heavy cream
- 2-4 drops Spearmint essential oil
Beat butter until it’s creamy. Blend in powdered
sugar one cup at a time, adding heavy cream and essential oil with the final
cup of sugar. Mix until smooth, using hands if necessary. Transfer mixture to
pastry bag fitted with star tip and pipe nickel-sized stars onto wax or
parchment paper. Let mints dry in a cool, dry place overnight.
* I did not have a large enough tip this time so
they are not as pretty as piped but they sure taste good! Just like ‘Grandma
Candy’ - the candy Grandma Goman gave us every time we visited her.
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