Butterfly Cookies

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.



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Yield: 60 cookies
Prep Time: 40 mins
Related Categories: Cookies, Desserts, Diabetic, Healthy Cooking
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Ingredients
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    3/4  cup 
    butter, softened (no substitute)
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    1/2  cup 
    granulated sugar
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    1/4  cup 
    packed brown sugar
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    1/4  teaspoon 
    baking powder
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    1/8  teaspoon 
    baking soda
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    1/8  teaspoon 
    salt
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    1   
    egg
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    1/2  teaspoon 
    almond extract
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    1 3/4  cups 
    all-purpose flour
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    1/2  cup 
    chopped candied pineapple
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    1/2  cup 
    chopped candied papaya
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    1/4  cup 
    semisweet chocolate pieces
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    1/4  teaspoon 
    shortening

Directions
1.
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.
2.
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.
3.
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.
4.
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.
Nutrition information
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
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