I prefer to serve this mint butter with scones, but it goes well with other breads, too. When I make the butter, it's only with mint fresh from our garden.—Sherry Smeltzer, Osage Beach, Missouri
- 1 cup butter, softened
- 3 tablespoons confectioners' sugar
- 2 tablespoons minced fresh mint or 2 teaspoons dried mint
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon juice
- In a bowl, cream butter. Beat in remaining ingredients. Cover and refrigerate. Yield: 1 cup.
Originally published as Minted Butter in Taste of Home February/March 2000, p41
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