Preparation - In a mixing bowl, beat butter at medium speed with an electric mixer for about 2 minutes. Cream butter and sugar together, beating at medium speed for about 2 more minutes. Add cream and peppermint extract, and mix just until well blended. Divide batter in 3. In a small bowl, add a few drops of red food coloring to 1 portion. In a separate small bowl, add a few drops of green food coloring. Using a cake decorating bag with a large tip, press small shapes onto a waxed paper lined tray. Repeat with remaining batter. Let stand at room temperature for about an hour before placing butter mints in an airtight storage container. Store in a cool place, rather than in the refrigerator.<
