Holiday Cookies (8/8) -- Snowflake Butter Mints

I'm not sure why I originally picked out this recipe. Maybe because it was so different. Maybe because its pure sugar. On my first attempt I tried to use cookie cutters to shape the mints. This was very unsuccessful. When I could pry them off of the cutter they came out looking like stretched out blobs. I then put the mixture in the fridge for a few days until I could get over to Michaels or Jo-Anns to get a candy mold. When I brought it back out to use it was much easier. Also before you decide to take this on keep in mind it's very time consuming if you choose a small candy mold like I did.

Ingredients:

• 1/2 cup (one stick) softened butter

• 5 cups Powdered Sugar
• 
2 tbsp of milk
• 1 tsp peppermint extract
• 
Food coloring of your choice

Directions:

1. Make sure your butter is room temperature, nice and soft.  Beat for 1 minute until light and fluffy.  
2. Add the powdered sugar and mix thoroughly until the mixture is dry and crumbly. 
3. Use a spatula to scrape the butter from the sides and bottom of bowl.
4. Add 2 tablespoons of milk, the peppermint extract, and food coloring.  
5. Mix thoroughly until the dough comes together and thickens.  It should be very thick, not sticky and easy to mold— similar to playdough.  
6. If needed, adjust the consitancy with a drop or two of milk or a dash more of powdered sugar.
7. Place granulated sugar in a shallow bowl and line a baking sheet with wax or parchment paper.  
8. Get your candy mold ready.  Make sure it’s clean and completely dry.  If you’re using a sheet mold, I find it much easier if you cut out one of the pieces since you’ll be making the mints one at a time.
9. Pinch off small amount of dough and roll into a quick ball.
10. Toss in sugar to coat well, and firmly press into your candy mold with your thumb.
11. Tap mold on the counter to release and place mint on a parchment lined baking sheet.  If your mints stick to the mold, be sure you’re rolling the dough thoroughly in the sugar.  
12. Make all mints in the same manner, keeping the dough covered if it starts to dry out.  You can always give it a quick knead to revive the dough if it starts to get a little crusty.