PILLOW MINTS RECIPE RECIPES

Steps:

• In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth. Turn sugar mixture out onto a work surface lightly dusted with confectioners' sugar; knead until smooth and satiny. Divide mixture into thirds: Tint one pastel pink (2 drops red color), one pastel green (2 drops green color) and leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out. Line 2 baking sheets with nonstick foil. 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.

Steps:

• Preheat oven to 400° F.
• In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy.
• Add flour, baking powder and salt. Beat at low speed until soft dough forms.
• Divide dough in half.
• On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7.
• Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
• Remove top sheet of wax paper and discard.
• Carefully turn second rectangle over mint-topped dough, matching edges.
• Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
• Place pillows 2 inches apart on ungreased cookie sheets.
• Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.