The thing about making cookies in a cookie press, is you need a certain type of dough. My sugar cookie dough standby wouldn't work - since it would be too stiff to press through the disk of the cookie press. This recipe worked well for making the shapes - but it wasn't the best tasting. If I made it again I would definitely up the sugar a little.
Tip of the Day: For cookie press cookies to come out right, the dough must be room temperature - so no chilling. If you want to make the dough in advance, refrigerate it, but allow it to come to room temperature before pressing them out.
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/2 cup sugar
1/2 large egg (beat the yolk and white together and add about half)
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Chocolate ganache (see below)
Beat the butter and sugar together until light and fluffy. Add in the
egg, milk and vanilla and beat until mixed. Add in the flour, baking
powder and salt and mix to combine.
Fill the tube of the cookie press and fit it with a flower-shaped
disk. Press out the cookies, one at a time, on an ungreased baking
sheet. Bake at 350 F for 8 to 9 minutes.
Immediately after they come out of the oven, use the end of a wooden
spoon to press the centers in so they're flat. Let cool completely.
Spoon about 1/2 teaspoon of chocolate ganache into each center, and
let them set. (If your kitchen is very warm, you may want to stick
them in the fridge for about 10 minutes to harden up.)
1 cup semisweet chocolate chips or 6 ounces chocolate, finely chopped
3/4 cup milk or cream
Melt the chocolate and milk together and stir until completely smooth.