Servings:
makes about 23 roses and 23 leaves.

Ingredients:
2 ounces cream cheese
1/4 teaspoon extract
1 2/3 cups powdered sugar
food coloring
variety rubber mint molds

Directions:
Mash cream cheese, add extract and color. Gradually mix in sugar.
Knead with hands until dough has the consistancy of pie dough (add more sugar if needed).
Roll into marble-sized balls. Roll in granulated sugar. Press into rubber mint mold.
Unmold immediately onto waxed paper. Let dry slightly and store in fridge or freezer.

Serving Suggestions:
Experiment with flavors and matching colors
(i.e. yellow pineapple, orange orange, green spearmint, pink cotton candy, etc.)
Search craft and cooking stores for unusual mold shapes
(i.e. cowboy boots, sea shells, Christmas trees).
For chocolate flavor, add 3 tsp. cocoa and 1/2 tsp. vanilla.

Recipe from Louise Schlegel and the Hannon family.