Kevin's Butter Mints

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"And finally, monsieur, a wafer-thin mint."      
                                   - The Meaning of Life

These satisfying little Mints are full of melt-in-your-mouth goodness. Peppermint harmonizes with mellow notes of vanilla. The subtle tang of cream cheese balanced with sweet smooth Irish Butter. 

We use Kerrygold Irish butter (salted), as it provides the mints with their gorgeous natural yellow color. 

It's a very easy-peasy recipe to make ahead. Store in the freezer for up to 2 months. 

Calories? please don't ask. 



1 cup Irish butter, room temperature 
4 oz softened cream cheese
1 teaspoon vanilla extract 
6 - 10 Drops of peppermint oil to taste 
2 lbs powdered confectioners sugar + extra for rolling 

Mix softened cream cheese and butter, and add vanilla and peppermint oil. Blend, then add confectioners sugar 1 cup at a time until desired consistency. Transfer to a clean surface dusted liberally with powdered sugar. Form into a ball, wrap tightly in plastic wrap, and refrigerate for an hour before rolling and cutting into shapes. Let the mints dry in a cool place. 





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