Magic Easter Eggs - cooking recipe

Ingredients

1/2 c. butter
1 tsp. vanilla
1 tsp. salt
1/2 (15 oz.) can Eagle Brand condensed milk
6 c. sifted confectioners sugar

Preparation

Cream butter, vanilla and salt in medium mixing bowl; blend until smooth.
Add sugar gradually, blending well after each addition.
Blend until mixture is very stiff.
Turn onto clean board and knead in all remaining sugar carefully.
Mixture should be smooth and not sticky.
Cut mixture into desired number of pieces.
Mold each piece into shape with palm of hands.
Place on wax paper-lined cookie sheet and chill for several hours or overnight.
Coconut eggs may be made by kneading in 3 cups flaked coconut
after all sugar has been kneaded into fondant.
Almond eggs may be made by substituting 1 teaspoon almond extract.