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.