Add butter to a stand mixer and beat well until smooth.

Add sugar, half and half, vanilla, peppermint, and salt. Beat on low until dry and crumbly.

Half and Half NOTE: Powdered sugar doesn't always measure the same person to person, depending on how its packed. You may need to add a tiny bit more of half and half to get to this point if it absorbs too quickly. Just only use a very small amount so you do not over wet your dough. 

Add 2 drops yellow food coloring and increase speed to high and beat until smooth and a dough forms.

Sprinkle powdered sugar onto a flat surface.

Remove dough from bowl.

Take a small, palm size amount of mint dough.

Cover remaining dough with a damp paper towel so it does not dry while prepping mints.

On a powder sugar dusted surface, roll the mint dough into a long snake shape about 1/2" thick. Use a sharp knife to cut the mints into mini shapes that are bite sized. Transfer butter mints to a baking sheet using a rubber spatula.

Let mints set and dry overnight.

Store butter mints in an airtight container.