Sift the powdered sugar onto a plate or into a bowl to remove any lumps—this prevents graininess in your final mints. Have all your liquid ingredients (half and half, vanilla extract, and peppermint oil) measured and ready at room temperature. Add the softened butter to your mixer bowl and beat on medium speed for 2-3 minutes until it's light, fluffy, and pale in color. This incorporation of air is crucial for creating mints with a tender, melt-in-your-mouth texture.

Add the sifted powdered sugar, half and half, vanilla extract, peppermint oil, and salt to the creamed butter. Beat on medium speed, starting slower to prevent powdered sugar from clouding your kitchen, then increase speed once ingredients are incorporated. Continue beating for 3-4 minutes until the mixture comes together into a stiff dough. I find that the dough should look somewhat dry and crumbly at first, but keep beating—it will eventually form a cohesive mass as the liquids distribute evenly.

Add the 2 drops of yellow food coloring (if using) to the dough and beat for another 30-60 seconds until the color is evenly distributed and the dough is uniform throughout. The pale yellow tint gives these mints a professional, buttery appearance. If you prefer pure white mints, simply skip this step.

Dust your work surface generously with powdered sugar. Remove the dough from the mixer bowl and cover the remaining dough with a damp paper towel to prevent it from drying out while you work—this is especially important if you're shaping in batches. Working with one portion at a time, roll the dough into a thin rope about 1/2 inch in diameter on the sugared surface. I like to roll gently and evenly to ensure consistent size. Cut the rope into bite-sized pieces (roughly 1/2 to 3/4 inch long) using a knife or kitchen shears, wiping your blade occasionally so it doesn't stick.

Transfer the cut mints to a baking sheet in a single layer, spacing them slightly apart. Place them in a cool, dry location (not in the refrigerator) and allow them to air-dry uncovered for at least 8-12 hours, or overnight. The surface will set and firm up while the inside remains soft and buttery. Once fully dried, store them in an airtight container at room temperature—they'll keep for up to 2 weeks, though they rarely last that long!