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Cream Cheese Eggs

Yield 4 dozen


  • 1 (3-ounce) package cream cheese, softened
  • 3 drops blue liquid food coloring
  • 1 drop yellow liquid food coloring
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 (16-ounce) package powdered sugar
  • 1 tablespoon milk
  • 1/4 cup finely chopped toasted pecans
  • 1/2 cup sugar

How to Make It

  1. Beat first 5 ingredients at medium speed with a heavy-duty electric mixer until creamy. Gradually add 2 cups powdered sugar and milk, beating until smooth. Add remaining powdered sugar; beat to form a stiff dough. Knead in pecans. Shape into 1 1/2-inch-long eggs; roll in granulated sugar. Let stand at room temperature 8 hours to dry.

  2. Note: Cream Cheese Eggs may be stored in the freezer.