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The Hirshon Wintergreen Butter Mints

The Hirshon Wintergreen Butter Mints

  • Author: The Generalissimo


Units Scale
  • 3 1/2 ounces cream cheese; room temperature
  • 6 ounces top-quality butter; room temperature
  • 1/2 ounce virgin coconut oil; room temperature
  • 1 tsp. wintergreen extract, + more to taste, added in 1/2 tsp. amounts until the desired flavor is reached – if you have ANY concerns about Wintergreen sensitivity, replace with peppermint extract
  • 1/2 tsp. vanilla extract
  • 4 1/2 cups powdered sugar
  • 1 drop red food coloring
  • 4 drops green food coloring


  1. Line a large baking sheet with wax paper. Set aside.
  2. Using a stand mixer or a hand mixer, combine cream cheese, coconut oil and butter. Once well-combined, add in the wintergreen extract and vanilla. Taste test and adjust to your liking.
    Slowly add sugar. The mixture should be stiff enough to hold a peak and not wilt when the mixer is off. If needed, add more sugar in ½ cup amounts until it does.
  3. Add food coloring to mixture and thoroughly combine.
  4. Put mixture into a piping bag fitted with a medium star tip and drop nickel sized amounts on lined baking sheet.
  5. Place tray in freezer for 2 hours to allow the mints to firm up. Store in an airtight container in the refrigerator.
  6. You can freeze the mints for up to 6 months. Freeze them in an airtight container with the layers separated with parchment.
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