Butterfly Cookies

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Butterfly Cookies

Prep Time: 40 min.

 

 

Ingredients

 

3/4 cup butter, softened (no substitute)

1/2 cup granulated sugar

1/4 cup packed brown sugar

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

1 egg

1/2 teaspoon almond extract

1-3/4 cups all-purpose flour

1/2 cup chopped candied pineapple

1/2 cup chopped candied papaya

1/4 cup semisweet chocolate pieces

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.

Make-Ahead Tips: 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.

 

Nutritional facts per serving

 

calories: 56 , total fat: 3g , saturated fat: 1g ,

cholesterol: 7mg , sodium: 32mg , carbohydrate: 7g ,

fiber: 0g , protein: 0g

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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