Yummy Rose Buttermints

Yummy buttermints!

A few weekends ago, my Grandma and I made these pretty buttermints. We are practicing for my wedding next spring. They were so easy to make and you can make them in any color - yay! I found the recipe on The Splendid Table's website. If you haven't listened to Lynne Rossetto Kasper's radio show, I really recommend it. She interviews interesting guests and shares delicious recipes.

The Splendid Table's Buttermint Recipe

Ingredients

• 8 tablespoons (1 stick/115 g) unsalted butter, cold, cut into 1-inch chunks
• 4 cups (520 g) confectioners' sugar, sifted, plus extra for rolling
• 1/4 teaspoon (1 g) pure peppermint oil
• 2 tablespoons (30 g) whole milk
• Food coloring (optional)

Instructions

1. Combine the butter and the 4 cups confectioners' sugar in the mixer bowl. 

2. Add the peppermint oil and milk, and beat on medium speed until combined.

3. Lightly dust some confectioners' sugar onto a cutting board, and turn the dough out onto the board. If you're using food coloring, add 1 to 2 drops (or more for deeper color) and knead it into the dough with your hands until incorporated. If you're making multiple colors, divide the dough into several pieces first (one for each color) and add the food coloring to each piece, starting with 1 drop and kneading, adding 1 drop at a time, until the desired colors are reached. Gather each piece of dough into a ball.

4. Sift more confectioners' sugar over the cutting board. Divide the dough into 4 pieces (if you haven't divided it already), and set 3 of the pieces aside, loosely covered in plastic wrap to prevent them from drying out. Using your hands, and dusting them with confectioners' sugar as needed to reduce any stickiness, gently roll one piece of dough into a log about 1/2-inch in diameter.

5. Use a sharp chef's knife to cut the log into 1/2-inch pieces. Lay the pieces in a single layer on the prepared baking sheet to dry. Repeat with the remaining 3 pieces of dough, and allow the candies to dry at room temperature, uncovered, overnight.

Store the buttermints, layered between parchment or wax paper, in an airtight container at room temperature, away from light, for up to 2 weeks.

We rolled the buttermint dough into balls, dipped them in sugar, and pressed them into a rose shaped candy mould. I love the effect of the sugar, they look so sweet and whimsical. Give them a try! Lynne suggests a coffee flavored variation that I have to try - what could be better?