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Fossil Cookies

Name: Fossil Cookies
Prep time: 30 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 2 cups all-purpose flour, plus more if needed; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/2 cup butter (1 stick), softened slightly; 3/4 cups sugar; 1 large egg; 1 teaspoon pure vanilla extract; 1/3 cup toffee bits

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Prep 30 min
Total 1 hr 15 min
Servings 18

Cookies imprinted to look like fossils! MORE+ LESS-

By Hungry Happenings

Updated September 20, 2016

Ingredients

cups all-purpose flour, plus more if needed

1/4

teaspoon salt

1/4

teaspoon baking powder

1/2

cup butter (1 stick), softened slightly

3/4

cups sugar

large egg

teaspoon pure vanilla extract

1/3

cup toffee bits

Steps

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1

Whisk flour, salt and baking powder together. Set aside.
2

Beat butter and sugar together until light and fluffy. Add egg and stir to combine. Stir in vanilla. Stir in flour mixture just until combined.
3

Crush toffee bits to fine crumbs, either using a food processor or by placing in a bag and smashing with a rolling pin. Stir toffee bits into cookie dough.
4

Scoop out 18 pieces of cookie dough; flatten into irregular shaped cookies that resemble rocks. Set cookies on parchment paper-lined baking sheets.
5

Either set a piece of plastic wrap over a cookie and imprint using plastic bugs, shells, or leaves, or dust a fossil impression mat lightly with flour and rub it over the cookies.
6

Freeze cookies for 15-30 minutes.
7

Heat oven to 350°F.
8

Bake cookies for 12-14 minutes, until lightly golden brown around the edges.
9

Allow to cool completely before serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 160
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 4g 20% Trans Fat 0g
Cholesterol: 25mg; 8%
Sodium: 85mg; 3%
Potassium: 20mg; 1%
Total Carbohydrate: 22g; 7%
Dietary Fiber 0g 0% Sugars 8g
Protein: 2g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;