Holly Butter Mints Recipe

3 1 1
Holly Butter Mints Recipe
Holly Butter Mints Recipe photo by Taste of Home
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Holly Butter Mints Recipe

Read Reviews
3 1 1
Publisher Photo
A merrier melt-in-your-mouth sweet than this butter-mint holly would be hard to find! It's inexpensive to make, looks so lovely on a candy tray and doesn't require refrigeration.
Recommended: Homemade Easter Candy
MAKES:
144 servings
TOTAL TIME:
Prep: 1-1/2 hours
MAKES:
144 servings
TOTAL TIME:
Prep: 1-1/2 hours

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup water
  • 1 teaspoon peppermint extract
  • 1 teaspoon butter flavoring
  • Dash salt
  • 5-1/2 to 6 cups confectioners' sugar
  • 2 to 4 drops green paste food coloring
  • 3 to 5 drops red paste food coloring
  • Granulated sugar

Directions

In a large bowl, cream butter. Gradually add water, extract, butter flavoring and salt; beat in enough confectioners' sugar on medium speed until dough achieves a stiff putty consistency, about 3 minutes.
Divide dough into three portions. Knead green food coloring into two portions. Knead red food coloring into remaining portion. For holly leaves, shape teaspoonfuls of dough into balls; roll in granulated sugar. Flatten to 1/8-in. thickness; cut with a holly leaf cookie cutter. For holly berries, shape 1/4 teaspoonfuls of dough into balls; roll in granulated sugar. Arrange leaves and berries on serving platter. Store at room temperature. Yield: about 12 dozen (1-3/4 pounds).
Originally published as Holly Butter Mints in Country Woman Christmas Annual 2005, p48

  • 1/4 cup butter, softened
  • 1/4 cup water
  • 1 teaspoon peppermint extract
  • 1 teaspoon butter flavoring
  • Dash salt
  • 5-1/2 to 6 cups confectioners' sugar
  • 2 to 4 drops green paste food coloring
  • 3 to 5 drops red paste food coloring
  • Granulated sugar
  1. In a large bowl, cream butter. Gradually add water, extract, butter flavoring and salt; beat in enough confectioners' sugar on medium speed until dough achieves a stiff putty consistency, about 3 minutes.
  2. Divide dough into three portions. Knead green food coloring into two portions. Knead red food coloring into remaining portion. For holly leaves, shape teaspoonfuls of dough into balls; roll in granulated sugar. Flatten to 1/8-in. thickness; cut with a holly leaf cookie cutter. For holly berries, shape 1/4 teaspoonfuls of dough into balls; roll in granulated sugar. Arrange leaves and berries on serving platter. Store at room temperature. Yield: about 12 dozen (1-3/4 pounds).
Originally published as Holly Butter Mints in Country Woman Christmas Annual 2005, p48

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AfterAgnesDowner User ID: 7584816 225760
Reviewed May. 2, 2015

"kind of sickly sweet"

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