Easter Eggs

By CarrieG

Ingredients

• 1 can Eagle Brand milk
• 1 tsp salt
• 1/2 lb very soft butter
• 2 lbs of icing sugar (aprox 4 cups per pound)
• 1 tsp vanilla

Preparation

Step 1

Cream the butter very well and add the vanilla
Mix the salt and sugar and add to the butter mixture half at a time
Take 1/3 of the dough and with a paste food clour tint this yolk yellow and shapeinto walnut sized balls
Place remaining dough in egg molds
Line the mold with 1/2 in dough an then smuck the yolk in the middle to slightly flatten
Take a small ball of dough and flastten in your palm then place on top of the yoked egg bottom
Press the edges irmly together
Cup the bottom of the mold for a few seconds to warm thedough and gently pull the fondant away from the mold while rotsating the mold to let the weight of the egg pull it out
Cover with plastic and cure in a cool,dark place overnight. Do not refrigerate
Dip in tempered chocolate
Ice with royal icing if desireed