Cool peppermint is a natural complement to wintertime desserts. Cool and refreshing like snowfall, just little bit of mint makes these simple desserts special.

For these melt-in-your-mouth buttermints, we tweaked a Land O’Lakes recipe. The dough can be fun to mold and decorate for kids and adults alike.

Buttermints

• 1/2 cup butter, softened
  
• 5 1/4 cups powdered sugar
  
• 3 tablespoons heavy whipping cream (or substitute half and half)
  
• 1 teaspoon peppermint extract
  
• Food coloring (optional)
  
• Edible decorations (optional)
  

In a large bowl, beat butter at low speed until creamy. Add sugar, whipping cream and peppermint extract. Beat 2 to 5 minutes, until mixture forms a soft dough.

Lightly sprinkle a surface with powdered sugar. Place dough on surface and knead until smooth if necessary.

Next, you’re going to shape the dough into individual mints. Add food coloring as desired. To prevent dough from drying out, place sections in baggies and seal. Mold into shapes by hand; use candy molds; or cut into shapes with cookie cutters. Decorate as desired.

Before storing, leave finished mints uncovered, at room temperature, until surfaces are dry — about 6 to 8 hours.

Layer mints in an airtight container, separated by wax paper, to store. You can refrigerate them for up to 1 month, or freeze for up to 2 months.

Hint-of-Mint Glazed Brownies

• 1 box dark chocolate brownie mix, plus ingredients listed on box
  
• 6 ounces semisweet chocolate, chopped
  
• 2 tablespoons unsalted butter
  
• 2 teaspoons peppermint extract
  

Make brownies according to package directions for 9-by-9-inch pan. Let cool.

For the glaze, melt the chocolate and butter in a heat-proof bowl over a saucepan of simmering water. Add extract and stir well.

Spread glaze over brownies. Refrigerate at least 30 minutes before serving.