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Buttermint Twists
1/2 cup butter, softened
5 1/4 cups powdered sugar
3 tablespoons heavy whipping cream or half & half
1 teaspoon peppermint extract
2 to 3 drops red food color
1 to 2 drops green food color
Place butter in large bowl. Beat at low speed, scraping bowl often, until creamy. Add powdered sugar, whipping cream and peppermint extract. Continue beating until mixture forms a soft dough (2 to 5 minutes).
Divide dough in half. Beat red food color into one-half of dough. Continue beating until dough is pink. Beat green food color into other half of dough; beat until dough is light green.
Place dough, one color at a time, on surface lightly sprinkled with powdered sugar; knead until smooth. Cover with plastic food wrap to prevent drying out. Roll 1 tablespoon of each tinted dough into 4-inch rope. Gently twist green and pink ropes together. Carefully continue rolling and twisting rope to a 10-inch rope.
Add more powdered sugar when rolling, if necessary. Cut diagonally into 1-inch pieces. Place twists onto waxed paper-lined baking sheet. Repeat with remaining dough. Let mints stand uncovered at room temperature until surface is dry (6 to 8 hours).
To store, layer mints between sheets of waxed paper in airtight container. Refrigerate up to 1 month. For longer storage, store in freezer up to 2 months. Makes 11 dozen candies
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