Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 4 oz (113g) full-fat cream cheese, softened
  • 1/4 tsp fine sea salt
  • 1 lb (453g) confectioners' sugar, sifted
  • 1 tsp peppermint extract
  • 1 tsp pure vanilla extract
  • 2 drops gel food coloring (optional)

Instructions:

  1. Cream the fats. Combine 1/2 cup softened butter, 4 oz cream cheese, and 1/4 tsp salt in a large bowl. Beat until pale and completely smooth, about 3 minutes. Note: This ensures a lump free base.
  2. Add flavorings. Pour in 1 tsp peppermint extract and 1 tsp vanilla extract. Mix until the aroma is strong and fragrant.
  3. Incorporate sugar. Gradually add 1 lb sifted confectioners' sugar one cup at a time. Mix until a stiff, playdough like dough forms.
  4. Color the dough. Add 2 drops of gel food coloring if using. Knead by hand on a sugar dusted surface until the color is uniform and streak free.
  5. Roll into ropes. Divide the dough into four pieces and roll each into a long, thin rope about 1/2 inch thick.
  6. Snip the mints. Use a pizza cutter or shears to cut the ropes into 1/2 inch pieces. until you have a pile of tiny pillows.
  7. Transfer to parchment. Place the mints in a single layer on a parchment lined baking sheet. Note: Don't let them touch or they will fuse together.
  8. Air dry. Let the mints sit uncovered at room temperature for at least 24 hours. until the exterior feels dry and firm.
  9. Test for doneness. Pick one up and give it a gentle squeeze. It should snap on the outside but stay soft inside.
  10. Final cure. If the air is humid, let them sit another 12 hours before moving to a container.