Wedding Mints - Butter Mints

• 1 stick (1/4 lb (.1 kg).) butter
• 1/4 cup (60 ml) whipping cream
• 2 lbs (.9 kg). bag of confectioners' sugar
• 1/4 tsp (1 ml) butter flavoring
• 1/4 tsp (1 ml) peppermint oil (or 1 tsp (5 ml) extract)

1. Leave butter at room temperature until soft.
2. Heat cream until warm.
3. Mix all ingredients by hand.
4. It will be stiff, so you may have to use hands to knead until smooth.
5. Add color as desired and continue to mix by kneading.
6. Press into mint molds to form.
7. Remove from forms.
8. Place on waxed paper.
9. Let set overnight to dry.
10. Turn and let other side dry.
11. Store in covered container.
12. These keep a long time, and freeze well.

butter, whipping cream, butter, peppermint oil

Taken from online-cookbook.com/goto/cook/rpage/0000DF (may not work)