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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.
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 ½" 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.