Butterfly Cookies

I think this is a great girl scout project recipe! I wish my girl scouts weren't doing so much other stuff right now because I would have them make these.This is also a good seller at bake sales. You don't even need a cookie cutter to make these yummy cookies. You can make the cookies ahead and freeze them if you wanted to save time later on. Just bake and cool the cookies but do not apply the chocolate body. Place into a freezer bag for up to 3 months. Allow cookies to come to room temperature for about 1/2 an hour before adding the body.

Butterfly Cookies Makes 60 cookies

3/4 c. butter, softened
1/2 c. sugar
1/4 c. packed brown sugar
1/4 t. baking powder
1/8 t. baking soda
1/8 t. salt
1 egg
1/2 t. almond extract
1 3/4 c. flour
1/2 c. chopped candied pineapple (chopped very small)
1/2 c. chopped candied papaya (chopped very small)
1/4 c. semisweet chocolate chips
1/4 t. shortening

1. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, baking powder, baking soda and salt; beat until combined. Beat in egg and almond extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in candied pineapple, candied papaya and any remaining flour.

2. Cover dough with plastic wrap and chill in refrigerator for about 1 hour, or until it's easy handle. Divide dough in half. Shape each half of dough into a 9" long roll. Wrap rolls in plastic wrap or waxed paper. Chill about 2 hours or until firm.

3. Using a sharp knife, cut dough into 1/4" thick slices. Cut each slice in half. Place rounded side of halves together on an ungreased cookie sheet, lined with parchment or Silpat liner. The two halves have now formed a rounded looking butterfly. With fingers, make an indent in the flat part of the halves (you want the halves to look like wings).

4. Bake in a 350 degree oven for about 8 minutes (check after 6) or until edges begin to brown. Transfer cookies to a wire rack; cool completely. In a small saucepan combine chocolate chips and shortening; heat and stir over low heat until melted. Spoon chocolate into a resealable plastic bag; seal bag. Snip a tiny end off one corner of the bag. Pipe a butterfly body down the middle of each cookie (where the rounded halves came together).

Some Tips:
* make sure your rounded edges of the cookies are pressed together a bit when putting onto baking sheet

* you can freeze the dried pineapple and papaya before you cut into small pieces

* you can use a little chopper for the dried fruit, if you add a little bit of flour to combat the "sticky"

* in a pinch (or if you wanted some bright colors) you could use chopped pieces of gumdrops to replace the fruit