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Grandma Scharon Easter Egg

Something my father made for me almost every Easter!





List of Ingredients



• Ten (10) oz package cream cheese (regular)
  
• One stick of unsalted butter
  
• Confectionery sugar (Amount by taste & stifnessl)
  
• Flavoring (Your choice) but at least Vanilla
  
• Melted dipping chocolate
  
• Cocoa powder (one half cup) If desired.
  






Instructions



1. Soften to room temperature the cream cheese and butter in large mixing bowl.
   
2. Cream together the cream cheese and butter until light and airy. Add flavoring.
   
3. Beat in a small amount at a time, the confectionary sugar to taste and until the mixture
   becomes stiff and able to hold its shape. If adding cocoa powder alternate with sugar until all cocoa is added.
   
4. Chill in refrigerator at least one hour.
   
5. Form into the shape of an egg. Place on waxed paper. The eggs may be of any size but Grandma Scharon always made them bigger than a regular egg. Chill for several more hours.
   
6. Melt chocolate over hot - not boiling water - in a double boiler.
   
7. Coat, with the melted chocolate, the exposed surface of the egg using a knife or smallspatula.
   
8. Chill in refrigerator until chocolate is set. Remove and turn egg exposing the bottom side. Coat the remaining side with melted chocolate. Refirgerate again until set.
   
9. Remove from waxed paper and place in Easter Basket shortly before giving to your child.
   
10. Wonder why you will do this again next year.