Baby-sized Easter Eggs

Beat together softened butter and sweetened condensed milk until smooth and well combined, about 2 minutes.

Gradually add powdered sugar, 1 cup at a time, beating on low speed until a stiff dough forms.

Stir in vanilla extract until evenly distributed throughout the mixture.

Knead the mixture by hand until smooth and uniform, adding more powdered sugar if the dough is too sticky.

Pinch off small pieces of dough and roll between palms into egg-shaped balls, approximately 1½ inches long.

Place shaped eggs on parchment paper and refrigerate for 30 minutes until firm enough to dip.

Prepare melted chocolate or candy coating (not listed as ingredient, but traditional for this recipe) in a small bowl for dipping the eggs.

Dip each chilled egg into melted coating, allowing excess to drip off, then place on parchment paper to set.

Allow coating to harden at room temperature or refrigerate for 15 minutes until fully set.