Grandma's Easter Eggs

Source: Carol, GFCF Kids

Ingredients:

1 lb confectioners' sugar + additional, as needed 

1 cup margarine

1 small potato, cooked and mashed dash salt

vanilla, mint, or other flavoring

Instructions:

1.   Cream together sugar and margarine.  

2.  Add potato, and salt.

3.  If too stiff, add milk substitute; add flavoring.

4.  Work with hands until very creamy. Should be stiff enough to hold shape.

5.  Pinch off bite-size pieces and shape into eggs.

6.  Dry on wax paper.

7.  Dip in chocolate.

8.  Add cherries, nuts or coconut, optional.

 Dipping Chocolate  

Ingredients:

8 oz. semisweet chocolate

1/4 cup shortening, melted 

Instructions:

1.    Place ingredients in saucepan on top of double boiler.

2.   Stir with whisk until melted and well-blended.

3.   Remove from heat.

4.   Insert a 2-pronged fork in bottom of eggs and dip in chocolate.

5.   Place dipped eggs on waxpaper-lined cookie sheet.

6.  Stir chocolate before dipping next egg.

7.  If chocolate thickens, reheat over hot water.

8.  Let chocolate coating dry thoroughly before decorating.

9.  Store eggs in refrigerator.