Empty Your Pockets for these Souvenir Cookies: Lemon Icebox Fossil Cookies with Impressions of your Beach Walk or Vacay Baubles

Souvenir Cookies Lemon Icebox Fossil Cookies with Impressions of your Beach Walk or Vacay Baubles Yesterday, we went on a beach walk. Since the kids were anxious to make “fossil cookies” this summer [it’s on our love-to-do list], I thought it might be a good idea for them to memorialize their walk by emptying their pockets of the trinkets they picked up along the way [and over the course of the summer], cleaning those trinkets, and pushing them into cookies…and not just any cookies…but the lemon cookies we’ve been craving for a while now! We loved the results, and we’ll be making these again with lego mini figures for our next lego party! I like that we can make the dough ahead of time and be ready to slice, press and bake these cookies in no time!  Here’s the how-to…

Souvenir Cookies..Making the Impressions

Souvenir Cookies

Lemon Icebox Fossil Cookies with Impressions of your Beach Walk or Vacay Baubles Ingredients
Author: Roseanne Carrara, Summer of Funner


  • 1 c butter room temperature
  • 1 c sugar [you can use brown sugar for more of a butterscotch vibe]
  • 2 eggs room temperature
  • food colouring [optional]
  • 1/4 c lemon juice [you can use 2 tsp vanilla and milk for a milder substitute]
  • 2-3 tsp lemon zest [optional]
  • 3 c flour + a few tbs for dusting
  • 1/2 tsp of salt
  • Small Souvenirs: clean shells rocks, keys, lego blocks and mini figures, buttons, jacks, dominos, plastic bugs, dino feet, or other small toys.
  • Sanding sugar for dusting if desired


  • In the bowl of a stand mixer, cream the butter and sugar.
  • Beat in the eggs, juice, and zest until combined.
  • Gently beat in the flour and salt until combined.
  • Divide the dough into thirds.
  • If desired, colour each third with food colouring. [We used yellow, green, and blue drops. To go natural, you could use beet juice for pink or turmeric powder for yellow cookies. Or, you could incorporate dried lavender, fine chopped nuts, or poppy seeds for texture and flavour!]
  • Roll dough in waxed paper into 1-2 inch cylinders or square logs.
  • Chill in the fridge for 3-5 hours, or place wrapped cylinders in a container and freeze for up to 3 months.
  • Heat oven to 350.
  • When ready to bake, [defrost and] let the dough sit for just 5 minutes on the counter.
  • Slice the dough into quarter-inch slices and place on parchment lined cookie sheets.
  • Dip each trinket into a bit of flour and press into centre of cookie.
  • Remove trinket.
  • If desired, dust with coarse sanding sugar [brush cookie with a wee bit of egg white or water to help attach if necessary].
  • Bake for 8-10 minutes.
  • Cool and eat.


For a Lemon Shortbread Cookie, simply omit the eggs from the recipe, and be sure to dust slices with sanding sugar!
If you'd like to ice the bottoms of these cookies, simply flip over and glaze with a mixture of 2 c of icing sugar and lemon juice [or milk] stirred in by the tablespoon.



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