(from a cookbook)
1 cup Butter Softened
3 lb (1.5kg) Icing Sugar
2/3 cup Condensed Milk
1 Tbsp Vanilla
1/2 tsp Salt
1 lb (500g) Semisweet Chocolate, chopped
(I used chocolate chips)
2 Tbsp Vegetable Shortening
ICING
2 lb (1 kg) Icing Sugar
1 cup Vegetable Shortening
1/2 cup Milk
food Coloring (optional)
FLAVOR VARIATIONS FOR EGGS
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.
PEPPERMINT, RUM, OR MAPLE... Add 1/2 tsp of your choice of extract.
In large bowl, beat butter until fluffy.
Gradually beat in icing sugar, condensed milk, vanilla and salt.
(Divide dough and add flavoring here if you like!)
Shape into SMALL eggs and regrigerate for 1 hour
or until firm (this helps them from melting).
In double boiler melt chocolate with shortening, remove from heat.
Using 2 forks, dip each egg into chocolate to coat,
shake off excess and place on waxed paper.
Refrigerate until chocolate is set
(he he he I left them on the cupboard and tried eating them...)
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This site has been updated on January 17th, 2004!
