1/2 c. butter
1 tsp. vanilla
1 tsp. salt
2/3 c. Eagle Brand milk (a double recipe calls for 1 whole can)
6 or more c. powdered sugar (a double recipe requires 4 lbs.)
Suggested fillings: peanut butter, coconut & coconut extract, walnut & maple extract, chopped cherries & walnuts

Cream butter. Add vanilla and salt. Add Eagle Brand milk. When well-mixed, add about 2/3 of the powdered sugar. Knead mixture as you would bread dough on a surface dusted with powdered sugar. Divide dough into the number of portions for which you have different fillings (4 are listed above). Knead fillings into each of the portions, along with the remaining powdered sugar (to reduce stickiness). Form "eggs", using roughly a tablespoonful of dough at a time, or to desired size. Chill overnight on a cookie sheet. Dip in melted chocolate. When dry, wrap in Saran Wrap and keep refrigerated or store in a very cool place.

SUGGESTIONS: Dip in melted Stefanelli's block chocolate to which you have added just a smidgeon of wax, or in melted Stefanelli's chocolate buttons which do not require the addition of wax. Buy sugar candy flowers of different colors at a cake decorating supply store and use them to distinguish eggs containing one type of filling from those containing another, or decorate with different colored frostings.