pink butter-mint hearts

pink butter-mint hearts
Servings: 36 Yield: 36 hearts Prep 25 mins Stand 4 hrs or overnight

Ingredients

Hearts:
  • 1/2 cup butter
  • 1 box (1 pound) confectioners' sugar
  • 1 tablespoon milk
  • 1/4 teaspoon peppermint extract
  • 3 to 4 drops red food coloring
Decoration:
  • 1 cup confectioners' sugar
  • 1 tablespoon water
  • 1/4 teaspoon peppermint extract

Make It

1. Line a 15 x 11 x 1-inch jelly-roll pan with waxed paper.

Hearts:

2. Heat butter in a microwave oven on high for 30 seconds to soften. Mash in large bowl using a wooden spoon. Stir until creamy. Add 1/2 cup of the sugar, stirring carefully, until smooth. Repeat, adding sugar 1/2 cup at a time until about half the sugar is used.

3. Stir in the milk, 1/4 teaspoon extract and food coloring. Mix until well combined. Stir in the remaining confectioners' sugar, 1/2 cup at a time, mixing completely after each addition. The mixture will come together in a ball.

4. Lay a large sheet of waxed paper on the work surface. Place candy on paper and flatten slightly into a disk. Cover with another large piece of waxed paper and using a rolling pin, roll candy 1/4-inch thick. Use a 2-inch heart-shaped cookie cutter to cut out hearts. Place on prepared pan. Gather scraps, press together, re-roll and cut into additional hearts until all dough is used.

5. Let hearts sit, uncovered, for 4 hours or overnight. Turn hearts over.

Decoration:

6. Blend confectioners' sugar, water and extract until good piping consistency; add 1/4 to 1/2 teaspoon more water to thin slightly, if needed. Write messages or draw designs such as small hearts on each. Let dry thoroughly, at least 5 more hours. Store hearts in an airtight container with waxed paper between layers, at cool room temperature, for up to 1 month. Makes 36 hearts.

Nutrition Facts

Servings Per Recipe: 36; Amount Per Serving: cal. (kcal): 83, Fat, total (g): 3, chol. (mg): 7, sat. fat (g): 2, carb. (g): , fiber (g): 15, pro. (g): , sodium (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.