Anyhoo, I decided to try a slightly different recipe. So I went with a "Chocolate Chip Spritz" cookie.
1 cup butter, softened
2/3 cup sugar
2 teaspoons vanilla
1/2 tsp salt
1/4 cup coarsely grated chocolate
2 1/4 flour
Mix up your dough by the usual process. I had to grate some semi sweet chocolate. At first the grate was too fine, so I nuked the chocolate in the microwave and it helped get more of a "course" texture.
This dough was DELISH. I actually liked the dough better than the cookies. Haha. It tastes just like the dough in cookie dough ice cream. I was tempted to roll up some little balls of it and mix it in some vanilla....future project perhaps.
Enter the Swiss cookie press....
This thing actually had a "trigger" type apparatus, which measures out the amount of dough for you. For a novice cookie-presser, I think this was simpler (instead of trying to figure out the best amount of dough for each press.
However, I did have some trouble with it. Because of the smaller amount of dough it allowed through the press at once, I kept getting incomplete cookies. Slightly annoying...
After a while though, I got the hang of it, and made some pretty flowers...
Bake at 400 degrees for 5 minutes. these cookies were less doughy and smaller than those from the pampered chef press, so the bake time was quick. I actually had a few burn victims.
Both of these presses have their pros and cons. I think the pampered chef version, although a little less "high-tech" allows for a little more control and variation, which I think will be better once I'm more practiced at this whole "cookie-pressing" skill. The Swiss version is cookie pressing for dummies, which actually would have been better for round 1 I think.
Pampered chef: bigger cookies. Swiss: more delicate cookies.....
I guess it just depends on the mood. I'm sure I will use both in the future. They're both good products and made two yummy batches of treats!
Happy baking and happy weekend!