These candies are cute and petite with a mighty sweet punch. At Christmastime I flavor them with vanilla and almond extracts, which gives them a sugar cookie flavor.
Using an electric mixer, blend together the butter or margarine, corn syrup, salt and flavorings in a large mixing bowl. Add the sugar and mix until smooth. The dough should not be sticky; add additional powdered sugar if the dough sticks to your hands.
Divide the dough and tint with gel food color as desired. The dough can be molded into bonbon shapes using a candy mold, or make them into patties by rolling marble-sized pieces and flattening them with the tines of a fork.
If using a silicone mold, press the dough into the cavities and level the tops with a knife. Transfer the mold to the freezer and chill for 1 hour. Pop the shapes out from the bottom while still firm. Place the shaped mints in candy papers and let them come to room temperature.
Notes
If you make the mints with real butter then they'll need to be kept refrigerated. You can make them with margarine instead and they'll keep at room temperature for up to a week.