Buttery Mint Stars

1/2 cup unsalted butter, softened
4 1/2 cups confectioner's sugar, sifted
2 TB and 2 tsp heavy cream
1 tsp peppermint or spearmint extract
red and green food coloring

Directions:

1. In a large bowl, beat butter until creamy. Add sugar, cream and extract on low speed, beat until creamy. Divide mixture into thirds into three bowls. Tint one third pink (one drop red), and 1 third pastel green (one drop green); leaving the third white. Keep at room temperature.

2. Lay out wax paper. Scrap white butter mixture into pastry bag fitted with 1/4 inch star tip. Holding bag perpendicular to prepare sheet, squeeze out one inch star on sheet. Repeat with pink and green mixtures. Makes approx. 150 stars.

3. Let air dry at room temperature overnight. With small spatula, carefully turn mints over to expose bottoms. Let dry another hour. Transfer with spatula to airtight container. Store at cool temperature up to six weeks.