1 c Butter; softened
3 lb Icing sugar
2/3 c Condensed milk
1 tb Vanilla
1/2 ts Salt
1 lb Semisweet chocolate,chopped
2 tb Vegetable shortening
-----------------------------------ICING-----------------------------------
2 lb Icing sugar
1 c Vegetable shortening
1/2 c Milk
Food colouring (optl)
To increase variety, divide dough into four portions and use extra
flavors.
In a large bowl, beat butter until fluffy; gradually beat in icing sugar,
milk, vanilla and salt. On work surface, knead until smooth. Shape into 32
eggs. Refrigerate for 1 hour or until firm.
In ;bowl over ;hot (not boiling) water, melt chocolate with shortening;
remove from heat. Using 2 forks, dip 1 egg into chocolate to coat; shake
off excess. Repeat with remaining eggs. Place on waxed paper-lined baking
sheets; refrigerate until chocolate is set.
Icing: In a large bowl, gradually beat sugar into shortening until fluffy.
Beat in milk until smooth. Divide into batches; beat in food colouring (if
using). Decorate eggs.
Extra Flavors: (per one-quarter of egg mixture)
Chocolate: beat in 1 tbsp unsweetened cocoa powder
Maple Walnut: add 2 tbsp chopped walnuts and 1/2 tsp maple extract
Citrus: beat in 1 tbsp grated orange rind.
