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1 Cup Butter, softened
3 lb. powdered Sugar
2/3 Cup condensed Milk
1 Tablespoon Vanilla
1/2 teaspoon Salt
1 lb. semisweet Chocolate, chopped
2 Tablespoon Vegetable shortening
Icing
2 lb. powdered Sugar
1 Cup Vegetable shortening
1/2 Cup Milk
Food Coloring (optional)
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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 a 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. Extra Flavors: (per one-quarter of egg mixture) Chocolate: beat in 1 Tablespoon unsweetened cocoa powder Maple Walnut: add 2 Tablespoons chopped walnuts and 1/2 teaspoon maple extract Citrus: beat in 1 Tablespoon grated orange rind.
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