Butter Mints

(Inspired by "Serious Eats",  Modified by Judy)

Cream together in a mixing bowl with the paddle attachment:

4-5 oz salted butter

2 oz. cream cheese (or can use all butter)

1 cup powdered sugar

Add 1 t. vanilla and  about 1/2 to 3/4 tsp.  peppermint essential oil  (depending on how "minty" you like them) If you are doing "drops", this translates to 16 to 24 drops.  A nice change would be spearmint essential oil.

Add 2 more cups powdered sugar; keep mixing.  Add about 2 tsp. milk. Keep mixing until it is a fairly solid glob.  If too runny, add more sugar.

When it is about the consistency of play dough, remove from mixer.  Take little gobs of it in your hands and make "snakes" about 1/3" in diameter.  Lay them out on a tray.  Let dry at least a couple of hours, preferably overnight. Then use a sharp knife to cut them into mint-size pieces.  Let dry a few more hours.