Chocolate Easter Eggs
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.