PINK BUTTER MINT HEARTS
Makes 36 hearts.
1/2 cup butter
1 pound powdered sugar
1 tbs milk
1/4 tsp peppermint extract
4 drops red food coloring
DECORATION:
1 cup powdered sugar
1 tbs water
1/4 tsp peppermint extract
Line jelly roll pan with wax paper.
HEARTS: Heat butter in microwave on high to soften. Stir butter in bowl until creamy. Add 1/2 cup sugar until smooth. Repeat until half the sugar is used. Stir in milk, extract and food coloring. Mix until combined. Stir in remaining powdered sugar. The mixture will come together in a ball. Lay a sheet of wax paper on work surface. Place candy on paper and flatten into a disk. Cover with another piece of wax 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 pan. Gather scraps, press together and re roll and cut into additional hearts until all dough is used. Let hearts sit uncovered 4 hours, turn hearts over.
DECORATION: Blend powdered sugar, water, and extract until piping consistency. Write messages or draw designs on each heart. Let dry 5 hours.
STORE HEARTS IN AN AIRTIGHT CONTAINER WITH WAX PAPER BETWEEN LAYERS AT ROOM TEMP FOR UP TO 1 MONTH
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