Homemade Buttermints

Beat chilled and diced butter with a hand mixer or a stand mixer on low until creamy and smooth. Add confectioners’ sugar 1 cup at a time, scraping the sides of the bowl as needed. Increase speed to medium-high and mix sugar and butter until thoroughly combined. The consistency will be like grated Parmesan cheese.

Add milk and peppermint extract. Continue to beat until smooth. Consistency should be like thick frosting.

Make dough into a ball, or several balls if adding food coloring. Add the food coloring if using. I used a powder dye and sprinkled about 1/4 teaspoon into the dough ball. Knead the dye in with your hands. Cover dough balls with plastic wrap while working to prevent them from drying out.

Dust a flat surface with confectioners’ sugar. Make smaller balls, golfball-sized, and roll into logs, straw-like in shape. Using a knife or pizza cutter, cut pieces off the log. When finished cutting, lay in a single layer on a paper-towel-lined cookie sheet or plate.

Dust the tops of the candies with confectioners’ sugar. Allow to air dry at room temperature for about 12 hours. When candies are firm, store in an airtight container.