3 oz. pkg. cream cheese, room temperature
Food coloring (as desired)
1/4 to 1/2 tsp. flavoring
2 1/2 c. confectioners' sugar

Beat cream cheese until soft. Add coloring and flavoring. Gradually add sugar. Knead until consistency is like pie dough (for firmer mix add more sugar). Roll into marble sized balls. Dip 1 side into granulated sugar. Place, sugar-side down, into cavity of mold, pressing from edges to center. Unmold onto wax paper at once. Makes approximately 24. Let air dry. When top is firm to touch, turn over and let bottom dry (approximately 24 hours to dry). Store in cool, dark place. Can be bagged and frozen.