Whip cream cheese, butter, extract and vanilla until smooth.

Add powdered sugar in small amounts, beating until smooth each time. Mixture will be crumbly.

Dump out on work surface and knead until smooth. Add a little more powdered sugar if sticky.

Divide and color.

If using molds, lightly spray with non-stick and wipe out well. Make little balls, dip in regular sugar and press in molds. Pop out. Can also simply flatten balls out and press with fork for more traditional look.

Lay on parchment overnight to dry somewhat. Two days is better

To freeze, layer between parchment in tight fitting boxes. Will keep several months.