"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Fruit and Nut Easter Eggs Recipe

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This recipe for Fruit and Nut Easter Eggs, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Friday, August 21, 2009


1 1/2 cups butter
1/2 tsp. vanilla
1/2 tsp. salt
2 (1 lb.) boxes confectioners sugar
1 (4 oz.) jar maraschino cherries, drained and finely chopped
1 cup finely chopped pecans
1/2 cup coconut
sweetened condensed milk
extra confectioner's sugar
1 lb. chocolate chips or dark chocolate candy melts

In a medium size mixing bowl, combine the butter, vanilla and salt. Mix well
with an electric mixer. Beat in the confectioner's sugar gradually. Stir in
the chopped cherries and nuts. Add just enough sweetened condensed milk to
moisten and hold the mixture together. Knead the mixture until it is well
blended. It should be easy to handle and shape, but not sticky. Use the
palms of your hands to roll the mixture, a small amount at a time, into egg
shapes. (The amount
depends on the size and number of eggs you want to make. Use additional
confectioner's sugar to prevent it from sticking to your hands.) Place the
candy egg shapes on a wax paper lined cookie sheet. Chill in the
refrigerator for several hours or overnight. Melt the chocolate in a
microwave oven or in a double boiler. Dip each egg in melted chocolate to
coat, then lay on a waxed paper lined tray and allow the chocolate to
harden. Place the eggs in paper candy cups.




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