I just bought the Kuhn Rikon cookie press mentioned in the December issue of Bon Appetit (piece on tools for baking cookies). I have never even been in the vicinity of a cookie press. The directions seem pretty clear, but I have a feeling it's one of those things that takes some practice. Any suggestions on technique or any special recipe tips? Do you actually chill your cookie sheets first? Are some of the disks easier to work with that others (maybe I'll start with those)? Thanks for any tips you may have.
Incidentally, the article said it was available at Sur La Table, but I happened upon it at Whole Foods today. They actually had quite a few nice, well-priced baking items.