I am not a huge fan of hard peppermints, like candy canes, but I have always like the melt in your mouth, almost fluffy butter mints that you would find in assorted pastel colors.

When I saw this recipe, I had had no idea how easy these things were to make myself! But, I also knew I would have to give them a try!

They are just like the ones you would buy at the store, and easy to assemble. Have a little patience in drying them out and you have yourself one tasty lil bowl full of minty happiness! Great for the season, too!

And, this is the first of my holiday recipes that I have shared that is actually not too off the healthy path! One serving has 62 calories and only 2 grams of fat!

Butter Mints

from Woman’s Day

• • 1 stick (1/2 cup) salted butter, softened
  • 1 box (1 lb) confectioners’ sugar, plus extra for dusting
  • 2 Tbsp heavy cream or milk
  • 1 tsp mint extract
  • Red and green liquid food color (optional)

In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth - at this point, my mix was dry and crumbly, like pie crust, but as soon as I turned it out and pressed it together with my hands, it came together well.

Lightly dust work surface with confectioners’ sugar. Working with one color at a time, roll out 1⁄4 cupfuls of the mint mixture, using your fingers, into a 1/2-in.-thick rope.

Cut rope into 1/2- to 3/4-in. pillows. Transfer mints to prepared baking sheet with a spatula (be careful—mints are soft and will squish easily). Repeat with remaining mint mixture.

Let air-dry at room temperature for 1 to 2 days until firm enough to handle. Transfer mints to covered containers.

Storage Tip: Store in an airtight container at cool room temperature up to 2 weeks, or keep in refrigerator up to 1 month.