Recipe from Better Homes and Gardens
Nearly translucent candied pineapple and papaya delicately color the wings of these butterfly cookies. Look for candied fruit in specialty shops or large grocery stores.
Yield: 60 cookies
Prep Time: 40 mins
see savings3/4 cupbutter, softened (no substitute)
see savings1/2 cupgranulated sugar
see savings1/4 cuppacked brown sugar
see savings1/4 teaspoonbaking powder
see savings1/8 teaspoonbaking soda
see savings1/8 teaspoonsalt
see savings1/2 teaspoonalmond extract
see savings1 3/4 cupsall-purpose flour
see savings1/2 cupchopped candied pineapple
see savings1/2 cupchopped candied papaya
see savings1/4 cupsemisweet chocolate pieces
see savings1/4 teaspoonshortening
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, and salt; beat until combined, scraping sides of bowl occasionally. 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.
If dough is too sticky to handle, cover and chill in refrigerator for 1 to 2 hours or until easy to handle. Divide dough in half. Shape each half of dough into a 9-inch-long roll. Wrap rolls in plastic wrap or waxed paper. Chill about 2 hours or until firm.
Using a sharp knife, cut dough into 1/4-inch slices. Cut each slice in half. Place rounded sides of two halves together on an ungreased cookie sheet, forming a butterfly.
Bake in a 375 degree F oven about 6 minutes or until edges just begin to brown. Transfer cookies to a wire rack; cool completely. In a small saucepan combine chocolate and shortening; heat and stir over low heat until melted. Cool slightly. Spoon into a small, self-sealing plastic bag; seal bag. Snip a tiny piece off one corner of the bag. Pipe a chocolate butterfly body onto each cookie. Makes 60 cookies.
Make Ahead Tip
Prepare and shape dough into logs; wrap in plastic wrap and place in a self-sealing freezer bag. Freeze up to 1 month. Thaw 4 hours in refrigerator before slicing. Bake as above. Or, bake and cool cookies as directed, but do not apply chocolate butterfly body. Place in a freezer container or bag and freeze up to 3 months. Thaw cookies about 15 minutes. Pipe chocolate butterfly body onto thawed cookies.
Per Serving: cal. (kcal) 56, Fat, total (g) 3, chol. (mg) 7, sat. fat (g) 1, carb. (g) 7, fiber (g) 0, pro. (g) 0, sodium (mg) 32, Percent Daily Values are based on a 2,000 calorie diet