Makes 11 dozen candies

1/2 cup butter, softened
5 1/4 cups powdered sugar
3 tablespoons Longmont Dairy whipping cream
1 teaspoon peppermint extract
2-3 drops red food coloring
1-2 drops green food coloring

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

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

Roll dough, with hands, into 12” ropes. 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 (6-8 hours). Layer mints between sheets of waxed paper in airtight container. Refrigerate up to 1 month. Store in freezer up to 2 months.

(From Colorado Country Life 12/01)