Served as dessert. Vegetarian dish. Speciality: Easter candy recipes

1 cup softened Butter

3 pounds powdered Sugar

2/3 cup sweetened condensed Milk

1 Tablespoon Vanilla

1/2 teaspoon Salt

1 pound chopped semisweet Chocolate

2 Tablespoons Shortening

Icing

2 pounds powdered Sugar

1 cup Shortening

1/2 cup Milk

Food Coloring (optional)

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 coloring (if using). Decorate eggs.

Yields: 32 Eggs

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