Butter cream mints

10 2/3 talb. unsalted butter, at room temperature

1lb. confectioners sugar, sifted

1 tsp. pure mint extract

cream the butter in a large mixing bowl with mixer on low speed  until it is soft and fluffy. Add the sugar and the mint extract and beat at low speed until the mixture is thick, creamy, and smooth. Scrape down the sides of the bowl.

cut two large sheets of plastic wrap and place on your work surface. Divide the mixture into two equal portions and place each on the plastic sheets. Roll the mixture into the plastic wrap, forming it into logs about 1/2 inch in diameter. Wrap the plastic wrap securely around the logs and chill for four hours.

Pinch off about a rounded tsp. of the butter cream and shape into one inch balls. Place the balls on parchment or waxed paper and flatten with the tines of a fork. Refridgerate in layers of parchment paper in an airtight container until ready to serve.  mints will keep for up to one week.