A customer came in this week and we got talking about butter mints. I found this recipe over 30 years ago when I was first married. I thought I was quite the gourmet cook after making these! I said I would post my recipe. Here it is folks. Patel Butter Mints 2 pounds ( 9 1/2 cups ) powdered sugar 1/2 cup butter, melted and cooled slightly 5 - 6 tablespoons cold water 1 1/2 teaspoons cinnamon extract Few drops red food coloring 1 1/2 teaspoons peppermint extract Few drops green food coloring Combine 1 pound of sugar, 1/4 cup of melted butter, 2 - 3 tablespoons cold water and extract in large bowl. Mix until combined well. Turn onto dry surface. Knead until mixture is smooth and consistency of pastry dough. Add few drops of water if necessary. Divide mixture in half. Leave one of the piles of mixture white. To the other add a few drops coloring and knead until color is uniform. Shape into patties on cookie sheet. While working with one part of dough I cover the bowl with the remaining dough with a slightly damp paper towel to keep from drying out. Immediately press tines of fork into surface to flatten and leave the long marks. Repeat with the remaining dough. Let stand 2 - 4 hours. Store in airtight container in refrigerator for up to 1 month. * I only ever make half of this recipe, just as often I cut it down to 1/4. I make small mints. I press the dough into a teaspoon measure then cut into half. The Podge also sells a small portion scoop which would probably work well . My family was never big on the cinnamon so I use cherry. We have quite a selection of flavors so use your favorite flavor/color choice. I just stocked the selves with violet which would be great for spring.
Posted on: Sat, 18 Jan 2014 12:31:24 +0000