Cream Cheese Eggs

Ingredients

• 0.5 teaspoon almond extract 
• 3 ounce cream cheese softened
• 1 drop purple gel food coloring yellow
• 3 drops purple gel food coloring blue
• 1 tablespoon milk 
• 0.3 cup pecans toasted finely chopped
• 16 ounce powdered sugar 
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• hand mixer

Directions

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.
2. 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.
3. Let stand at room temperature 8 hours to dry.
4. Note: Cream Cheese Eggs may be stored in the freezer.