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1.
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To increase variety, divide dough into four portions and use extra flavors.
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2.
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In a large bowl, beat butter until fluffy; gradually beat in icing sugar, milk, vanilla and salt. On work surface, knead until smooth. Shape into 32 eggs. Refrigerate for 1 hour or until firm.
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3.
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In ;bowl over ;hot (not boiling) water, melt chocolate with shortening; remove from heat. Using 2 forks, dip 1 egg into chocolate to coat; shake off excess. Repeat with remaining eggs. Place on waxed paper-lined baking sheets; refrigerate until chocolate is set.
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4.
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Icing: In a large bowl, gradually beat sugar into shortening until fluffy.
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5.
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Beat in milk until smooth. Divide into batches; beat in food colouring (if using). Decorate eggs.
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Extra Flavors: (per one-quarter of egg mixture)
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Chocolate: beat in 1 tbsp unsweetened cocoa powder
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Maple Walnut: add 2 tbsp chopped walnuts and 1/2 tsp maple extract
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Citrus: beat in 1 tbsp grated orange rind.
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