Chocolate Covered Easter Eggs

2 lb confectioners' sugar
1 stick oleo
8 oz cream cheese
Coating:
1 pk chocolate chips
1 cake paraffin wax

Soften oleo to room temperature. Cream together oleo and cream cheese. Add confectioners' sugar and any additional flavorings. Shape into eggs. Place on cookie sheet lined with waxed paper. Chill in refrigerator at least 2 hours or overnight. Coat with chocolate. Melt together in top of double boiler. Dip eggs into chocolate mixture to coat. Yield: 2 dz small eggs.

Peanut Butter Easter Cups

Ingredients:
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
5 teaspoons shortening (not butter, margarine or oil)
Creamy Pastel Fondant (recipe below)

Instructions:
1.In microwave-safe bowl, place peanut butter chips and shortening.
2. Microwave at HIGH (100%) 1-1/2 minutes or until smooth when stirred. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups. With narrow pastry brush, thickly and evenly coat inside pleated surface and bottom of each paper cup with peanut butter mixture.
3. Refrigerate coated cups 10 minutes; recoat any thin spots. Repeat procedure, coating twelve cups at a time. (If necessary, microwave peanut butter mixture 30 seconds to thin.) Tightly cover cups; refrigerate until firm.
4. Fill each cup with desired color CREAMY PASTEL FONDANT; decorate as desired. Cover; refrigerate at least one hour. Carefully peel paper from each cup. Store in refrigerator. About 3-1/2 dozen.

Creamy Pastel Fondant
- 1 package (8 oz.) cream cheese, softened
- 1/2 cup butter or margarine, softened
- 3-1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Green, red and yellow food color
- 1/8 teaspoon mint, almond and lemon extract

Easter Egg Cookies

Favorite sugar cookie recipe
2 egg yolks
½ teaspoon water
Food coloring

Prepare cookie dough, roll, cut into egg shapes, and place on cookie sheet. Mix egg yolks and water. Divide among several small cups. Tint each cup with different food coloring. Paint cookies with small paint brushes. If paint thickens, stir in a few drops of water. Bake according to recipe directions.

Easter Bonnet Cookies

1 ½ cup sugar
1 cup margarine
3 beaten eggs
1 teaspoon vanilla
1 teaspoon soda
½ teaspoon salt
3 ½ cups flour
8 ounces almond bark or white chocolate
2 tablespoons vegetable shortening
large marshmallows

Cream sugar and margarine. Add eggs and vanilla; mix well. Thoroughly stir in soda, salt, and flour. Chill for several hours or overnight. Roll out and use 2 ½-3" round cookie cutter (with scalloped edges, if desired) to cut out cookies. Bake at 350 for approximately 10 minutes or until golden brown on the edges.

Melt almond bark with vegetable shortening in microwave for 1 minute on high. Stir and continue at 15-second intervals until melted. Dip face of cookies in almond bark mixture. Cut marshmallows in half, around the middle. Dip in almond bark and place in center of cookies. Use decorator frosting to make ribbons around the "bonnet" and a bow. Add candy flowers, if desired. (This recipe can also make egg-shaped cookies, bunnies, or other Easter shapes.) Yield: 6 dozen