Butterfly cookies

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

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.