Line 2 rimmed baking sheets with wax paper. Beat butter and cream cheese in a medium bowl with mixer on medium speed until blended. Gradually add confectioners' sugar, extract and almonds, beating until blended (mixture will be stiff).
For each egg, fill a measuring tablespoon with the sugar dough. With fingers, push from spoon onto 1 of the lined sheets. Dipping fingers in confectioners' sugar, shape into an egg. Freeze 60 until cold and firm.
Melt chocolate as package directs in a deep bowl or saucepan; stir in shortening. Let stand at room temperature 5 minutes, or until lukewarm.
Place 1 egg at a time on a fork, hold over chocolate and spoon chocolate over egg to coat. Tap fork handle on edge of bowl to shake off excess chocolate. Gently, with spatula, push egg off fork onto other baking sheet. Repeat with remaining eggs, reheating chocolate if it thickens and refrigerating eggs if they soften.
To decorate: Pipe designs on eggs with decorating icing. Use remaining melted chocolate or decorating frosting and a toothpick to glue candies onto eggs.
This recipe has been added to the following public cookbooks:
Cheryl Mason,
Rods recipes,
helen's
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