Buttermint Twists

1/2 cup butter, softened

5-1/4 cups powdered sugar

3 Tbsp whipping cream or half-and-half

1 tsp peppermint extract

2 to 3 drops red food coloring

1 to 2 drops green food coloring

Beat butter in large mixer bowl at low speed, scraping bowl often, until creamy (1 to 2 minutes). Add powdered sugar, whipping cream and peppermint extract. Continue beating until mixture forms a soft dough (2 to 5 minutes). Remove half of dough; set aside.

Add red food coloring to remaining dough in bowl. Continue beating until mixture is pink (1 to 2 minutes). Remove pink dough from bowl; clean beaters. Return white dough to bowl. Add green food color; beat until dough is light green (1 to 2 minutes).

Gently twist green and pink ropes together. Carefully continue rolling and twisting until you form a 10-inch rope. Add more powdered sugar when rolling, if necessary. Cut diagonally into 1-inch pieces.

Place on waxed paper-lined baking sheet. Let stand uncovered at room temperature until surface is dry (6 to 8 hours). Layer mints between sheets of waxed paper in airtight container.

Refrigerate up to 1 month. (Or, store in freezer up to 2 months.)

Yield: 11 dozen candies