Butterfly Cookies

Here’s What You Need:
3/4 C Butter
1/2 C Sugar
1/4 C packed Brown Sugar
1/4 tsp Baking Powder
1/8 tsp Baking Soda
1/8 tsp Salt
1 egg
1/2 tsp Almond Extract
1-3/4 C Flour
1/2 C chopped Dried Pineapple
1/2 C chopped Dried Papaya
1/4 C Chocolate Chips
1/4 tsp Shortening

Here’s What You Do:
Combine the butter, sugar, brown sugar, baking powder, baking soda and salt. Beat in the egg and extract. Beat in the flour. Stir in the dried fruit by hand.

Split the batter in half. Shape each half into a log and wrap in plastic wrap. Place them in the fridge for several hours to firm up.

Unroll one log at a time and slice off 1/4 inch disks. Slice the disk in half and place the rounded sides together on a cookie sheet.

I should have chopped up my fruit a bit more. When I sliced into the dough, the fruit would not slice and I ended up with globed messes. Also, roll would NOT stay round. If you have any tips on slicing cold cookies, please share with me. I had to keep rolling the dough to prevent a flat side, but that still didn’t work!

Bake at 375 for 6 minutes or until the edges just start to brown. Transfer to a wire rack and cool.

Once cool, melt the chocolate chips and shortening and stir until smooth. Add the chocolate to a baggie and snip off a small corner. Pipe on a small amount of chocolate to the center of the  butterfly and allow to dry.

Do NOT try this with pre-made sugar cookies. The dough spreads put way too easy and you’ll end up with a mess of a cookie. Don’t get me wrong… they still taste good, but they won’t look like butterflies.

I PARTY HERE!