1 c  Butter; softened

      3 lb Icing sugar

    2/3 c  Condensed milk

      1 tb Vanilla

    1/2 ts Salt

      1 lb Semisweet chocolate,chopped

      2 tb Vegetable shortening

-----------------------------------ICING-----------------------------------
      2 lb Icing sugar

      1 c  Vegetable shortening

    1/2 c  Milk

           Food colouring (optl)
  To increase variety, divide dough into four portions and use extra
  flavors.
  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.
  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.
  Icing: In a large bowl, gradually beat sugar into shortening until fluffy.
  Beat in milk until smooth. Divide into batches; beat in food colouring (if
  using). Decorate eggs.
  Extra Flavors: (per one-quarter of egg mixture)
  Chocolate: beat in 1 tbsp unsweetened cocoa powder
  Maple Walnut: add 2 tbsp chopped walnuts and 1/2 tsp maple extract
  Citrus: beat in 1 tbsp grated orange rind.