Buttercream Mints

• unsalted butter↗10 2⁄3 tablespoons

  at room temperature

• confectioners' sugar↗1 lb

  sifted

• mint extract↗1 teaspoon

Step-by-step instructions

1. 1

   Cream the butter in a large mixing bowl with an electric mixer on low speed until it is soft and fluffy.

2. 2

   Add the sugar and the mint extract and beat at low speed until the mixture is thick, creamy, and smooth. Scrape down the sides of the bowl.

3. 3

   Cut 2 large sheets of plastic wrap and place on your work surface. Divide the mixture into 2 equal portions and place each on the plastic sheets. Roll the mixture into the plastic wrap, forming it into logs about 1/2-inch in diameter. Wrap the plastic wrap securely around the logs and chill for 4 hours.

4. 4

   Pinch off about a rounded teaspoon of the butter cream and shape into 1-inch balls. Place the balls on parchment or waxed paper and flatten with the tines of a fork. Refrigerate in layers of parchment paper in an airtight container until ready to serve. Mints will keep for up to 1 week.