Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Fossil Cookies 3.1 (185) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: SIMON WATSON Prep Time: 20 mins Total Time: 1 hrs 35 mins Yield: 16 Know some hungry paleontologists? Let them dig into these artifacts. Ingredients 1 cup walnuts, toasted 2 ¼ cups all-purpose flour, plus more for dusting Salt 2 sticks unsalted butter, room temperature ¾ cup plus 2 tablespoons confectioners' sugar 1 teaspoon pure vanilla extract Directions Preheat oven to 325 degrees. Pulse walnuts in a food processor until finely ground. Transfer to a bowl, and whisk in flour and 1/2 teaspoon salt. Beat butter, sugar, and vanilla with a mixer on high speed until pale and fluffy. Reduce speed to low. Gradually beat in walnut mixture. Divide dough into eighteen 1 1/2-inch balls, and press into irregular stone shapes using the palm of your hand; transfer to a parchment-lined baking sheet. Dust food-safe plastic insects with flour to coat; press into dough to make fossil impressions. Freeze until dough is very firm, 20 to 30 minutes. Bake until golden brown and firm in center, 25 to 28 minutes. Transfer sheet to a wire rack, and let cool. Cook's Notes Cookies can be stored at room temperature for up to 3 days. Print