1/2 cup butter
1 teaspoon vanilla
1 teaspoon salt
1/2 15-ounce Eagle Brand
6 cups sifted confectioners’ sugar


Cream butter, vanilla, and salt in a mixing bowl blend in the milk until smooth. Add sugar gradually, blending well after each addition. Blend until the mixture is very stiff. Turn onto a clean board, knead in all remaining sugar carefully. The mixture should be smooth and not sticky. Mold each piece into an egg shape. Place on waxed paper-lined cookie sheet. Chill for several hours. 

Coconut Eggs may be made by kneading in 3/4 cup flaked coconut after all sugar has been added. 

Peanut Butter Eggs may be made by substituting 3/4 cup peanut butter for butter, increasing milk to 1 can, and decreasing sugar to 4 cups. 

Dip chilled eggs in chocolate. Decorate. 

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