My husband Joe asked me if I could make cookies in the shape of an anvil. I said “sure, but I don’t think you’ll find an anvil cookie cutter in the stores”. Of course I should have known that it wouldn’t stop him on his quest for anvil cookies. And so he proceeded to make an anvil cookie cutter…is there anything that man cannot make?
The cookie cutter is nice and sharp and it worked like a charm. I choose a delicious chocolate sugar cookie and to make sure the dough does not spread out during baking it’s important to let the cut-out cookies chill in the refrigerator for 15 minutes before baking.
Anvil Chocolate Sugar Cookies (makes 44 cookies)
For the cookies:
2 3/4 cups all-purpose flour (355 grams)
3/4 cup unsweetened Dutch processed cocoa powder (75 grams)
1/2 teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter (226 grams), at room temperature
1 3/4 cups granulated sugar (350 grams)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
For the Icing:
2 cups powdered sugar (220 grams)
1 1/2 tablespoons meringue powder (15 grams)
1/4 teaspoon almond extract (can use other extract flavors if desired)
1/4 – 1/2 cup warm water (60 – 120 ml)
food color, if desired
To make Cookies: In a large bowl sift together flour, cocoa, salt and baking powder and set aside. In the bowl of an electrical mixer, beat butter and sugar until creamy and smooth (about 3-4 minutes). Add eggs one at a time, beating well after each addition. Add vanilla extract, mix until combined. With the mixer on low, add the dry ingredients. As dry ingredients becomes incorporated you can increase speed. Mix only until it forms a homogeneous dough. Divide dough into two portions, wrap each in plastic wrap and refrigerate for at least 1 hour.
Line baking sheets with parchment paper and set aside. Preheat oven to 350 degrees F (177 degrees C).
Remove one half of dough from refrigerator. Lightly flour your work surface and roll dough out to a thickness of 1/4 inch (6 millimeters). Keep turning the dough so it does not stick to counter. Cut out desired shapes using a lightly floured cookie cutter. Transfer cookies to baking sheets. Place baking sheets in refrigerator for 15 minutes (to prevent cookies from loosing their shape during baking). Bake cookies for 10-12 minutes or until firm around edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring them to a cooling rack. Frost with Icing if desired.
To make Icing: Note – for these particular cookies I only iced along the edges of cookies. If you plan on filling in cookies with icing, I would recommend doubling the icing recipe.
In a medium bowl sift together powdered sugar and meringue powder. Add almond extract. Add warm water in increments, while mixing with your electrical mixer. Add food color if desired. Beat on medium speed until smooth and glossy. Proper consistency is when a ribbon of icing falls into bowl and remain on surface for a few seconds. Add more confectioners sugar if icing becomes too thin. Use icing immediately or store in an airtight container covered with plastic wrap directly on the surface.
Be sure icing in completely set before storing cookies in an airtight container. It could take several hours for icing to set.
Source: adapted from Joy of Baking