Chocolate Easter Eggs

Directions

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 tablespoon of unsweetened cocoa powder.

Maple Walnut: add 2 tablespoons of chopped walnuts and ½ teaspoon maple extract.

Citrus: beat in 1 tablespoon of grated orange rind.