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Beat butter in a large bowl 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 the dough is too sticky to handle, cover and chill for 1 to 2 hours or until easy to handle. Divide dough in half. Shape each half of the dough into a 9-inch-long roll. Wrap the rolls in plastic wrap or wax paper. Chill for about 2 hours or until firm.
Preheat oven to 375°F. Using a sharp knife, cut the rolls into 1/4-inch slices. Cut each slice in half. Place the rounded sides of two halves together on an ungreased baking sheet, forming a butterfly.
Bake for about 6 minutes or until edges just begin to brown. Transfer the cookies to a wire rack; cool completely. In a small saucepan, combine chocolate chips and shortening; heat and stir over low heat until melted. Cool slightly. Spoon into a small, sealable plastic bag; seal bag. Snip a tiny piece off one corner. Pipe a chocolate butterfly body onto each cookie.