Fossil Cookies

These cookies are part baking adventure, part craft project, and part delicious. Oh yes, a delicious craft—we’ve finally done it. 🙂

I call these fossil cookies because you can use any type of shell to press into the dough to leave an impression. Or you can just bake the cookies without the impressions. This is my go-to butter cookie recipe. If you’ve never had a butter cookie, it tastes very similar to shortbread. And you’ll never guess what the main ingredient is.

Oh, you guessed butter? Clever you.

Fossil Cookies, makes three dozen.

3 cups flour
1/4 teaspoon salt
2 cups (4 sticks) softened butter
1 1/2 cups powdered sugar (also called confectioner’s sugar)
2 teaspoons vanilla extract
1 egg

First, cream together the butter and powdered sugar. In my opinion, the best way to cream together butter and sugar by hand is to, well, use your hands. The ol’ butter fingers. 🙂

Next, stir in the egg and vanilla extract. I used clear vanilla extract just to keep my cookies looking as white as possible, but any vanilla extract will yield the same (tasting) result.

Now stir in the flour and salt until a soft dough ball forms. Turn out onto a lightly floured surface and roll until the dough is about 1/4 inch (or slightly less) thick. Cut out the cookies. I used a pizza cutter and did squares. You could use circular cookie cutters if you prefer. Press the shell into the dough, leaving an indention.

Bake at 350°F for 15-18 minutes. After the first 10 minutes, remove the cookies and re-press the shell into the still soft dough. Return to oven to finish baking. Cool on a baking rack before serving.

I bought my shells from a craft store. No matter where you get yours from, be sure to wash them before use. Sometimes they can still have small grains of sand or other debris, and you don’t want that in your cookie batter. Enjoy! xo. Emma

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Ingredients

1x2x3x

• ▢ 3 cups flour
• ▢ ¼ teaspoon salt
• ▢ 2 cups 4 sticks softened butter
• ▢ 1 ½ cups powdered sugar (also called confectioner’s sugar)
• ▢ 2 teaspoons vanilla extract
• ▢ 1 egg

Instructions

• First, cream together the butter and powdered sugar. In my opinion, the best way to cream together butter and sugar by hand is to, well, use your hands. The ol’ butter fingers.
• Next, stir in the egg and vanilla extract. I used clear vanilla extract just to keep my cookies looking as white as possible, but any vanilla extract will yield the same (tasting) result.
• Now stir in the flour and salt until a soft dough ball forms. Turn out onto a lightly floured surface and roll until the dough is about 1/4 inch (or slightly less) thick. Cut out the cookies. I used a pizza cutter and did squares. You could use circular cookie cutters if you prefer. Press the shell into the dough, leaving an indention.
• Bake at 350°F for 15-18 minutes. After the first 10 minutes, remove the cookies and re-press the shell into the still soft dough. Return to oven to finish baking. Cool on a baking rack before serving.

Notes

Be sure to wash the shells before use. 

Credits // Author: Emma Chapman, Photography: Sarah Rhodes. Photos edited with Margot of the Folk Collection.