1 lb. 10X powdered sugar
1/3 c. butter, softened
1 tsp. vanilla extract
1/3 c. light corn syrup
1/4 tsp. salt
6 oz. dipping chocolate pieces
4 drops food coloring of choice

Mix all ingredients except chocolate together in mixing bowl or food processor until well blended. If mixing by hand, put mixture on board and knead until smooth and satiny. If using processor, knead for 20 seconds. (Add more drops of food coloring if desired.) Shape into 12 to 18 eggs, depending upon size desired. Place eggs on wax paper covered plate and chill in refrigerator for 15 minutes before dipping in chocolate.

Melt chocolate in microwave or double boiler, being careful not to get any water in the dipping chocolate or it will solidify. Dip firm but not cold eggs in slightly cooled chocolate and replace on wax paper until chocolate sets. Place eggs in candy papers, muffin cups (small size) or plastic wrap.

Variations: You may add chopped nuts, coconut or substitute other flavorings for the vanilla.