Kuhn Rikon cookie press and Chocolate Spritz cookies

I recently bought a Kuhn Rikon cookie press (Amazon, $14.95). I am loving it so far. I can't believe how easy it is to use. It is much easier than scooping up cookie dough and plopping it on the pan though you cant use it on just any cookie dough. For example, chocolate chip dough and egg-white based dough will make for a disastrous event.

Well, the cookie press has an ample amount of shapes to choose from, but unfortuanly it does not have the pumpkin shape which is a really fun shape! The press also comes with decorating tips though it seems complicated to use (I have not tried it). The first recipe I tried doing was an almond-flavored cookie that I found on the Internet. It was too soft and so the cookies ended up flattening, thus losing shape. But I saved the remaining dough by adding more flour. Your best bet, however, is to follow the recipes that Kuhn Rikon provides (even though there are only four) and then branching out. Anywho, I tried the chocolate spritz cookies from Kuhn Rikon: a very tough dough but it works perfectly. It's tasty but not as chocolaty as I would like. Nevertheless everyone in my family ate them up quickly and I think I will do them again, maybe ice them next time. The recipe comes with the Kuhn Rikon cookie press but for your convenience here it is

1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 egg

2 Tablespoons milk or water
2 1/2 teaspoons vanilla extract
1/2 teaspoon salt

1/4 cup cocoa
2 1/2 cups all-purpose flour, sifted

1. Preheat oven to 375 degrees
2. Combine the butter and granulated sugar in a large bowl.
3. Using an electric mixer set on high speed, beat until light and fluffy.
4. Beat in the egg, milk, vanilla extract, and salt
5. Using a spoon stir in the flour and cocoa until well mixed.
6. Remove the white ring at the base of the plastic barrel and pack the dough into the cookie press. Fit with the desired disk and screw white ring back in place.
7. Place the press flat against the cookie sheet and squeeze the trigger to compress dough in the barrel. Use one click per cookie, lifting straight up and off the sheet.
8. Space the cookies 1 1/2 inches apart.
9. For perfectly identical cookies, keep pressing cookies at consistent intervals every 1 - 2 seconds until no more dough remains.
10. Bake until golden, about 10 minutes. Be sure to watch them so they don't burn!
11. Gently transfer cookies to wire racks to cool.
12. Sprinkle with vanilla sugar if desired and let cool. Decorate.
13. Store in an airtight container at room temperature for up to 4 days.