Beat together the butter, heavy whipping cream, salt, pepper extract and 1 cup of powdered sugar together with a hand held mixer or stand up mixer until smooth and creamy.

Slowly add in the remaining powdered sugar, 1 cup at a time, scraping down the sides of bowl after each addition.  Beat for 2-3 minutes.

Divided the mixture evenly into 4 bowls.  Dye one green, one yellow, one pink and one blue with food coloring.  Add 3-4 drops and mix in until the mixture is the color you prefer.

Cover the bowls and refrigerate for at least 1 hour for the dough to become firm.

Once chilled, remove one bowl and divide the mixture into 6 sections.  Sprinkle a work surface with powdered sugar.  Roll each into a rope that is approximately 1/2 inch thick.  Then cut each rope into 1/2 inch long pieces.

Place the mints on a baking sheet lined with parchment paper.

Continue this process with the remaining bowls.

Let the mints sit at room temperature for 24-48 hours until they are completely dried out.

Then the mints are ready to serve and enjoy!