Hi Carol :-) I wasn't even sure where my Super Shooter was but DH knew. When I looked in the box, there was no book so I looked in my cookbook collection and, lo and behold, I found it:-)! Obviously, I have not used it in years!! I think I'll have to give it a try again :-)! If you want to give Betsy your email address, and she can give you mine, I will try to make a copy of the booklet for you and send it via snail mail. Here is the recipe:

Chocolate Cookies for the Super Shooter

1/2 cup butter or margarine
1 cup sugar
1 large egg
1 tsp. vanilla
2 squares (2 oz.) unsweetened chocolate, melted
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup milk

1. With electric mixer at high speed, cream butter until soft.

2. Add sugar gradually continuing to cream until light and fluffly.

3. Add egg, vanilla, melted chocolate; beat well.

4. Sift flour, baking soda, salt together; add in three additions, alternating with milk; mix well by hand or with electric mixer after each addition.

5. Shape dough into two rolls; wrap in plastic film, foil or waxed paper; refrigerate at least 1 hour.

6. Assemble gun; fill with cookie dough following directions; fit Cookie Disc # 51, 52, 53, 54 or 59 onto filled Barrel; attach Cap securely in place on Barrel.

7. Use Hi Speed; follow instructions for making cookies.

8. Bake 6-7 minutes* at 400 degrees F., or until firm when lightly pressed with finger, being careful not to overbake.

Makes 6-7 dozen cookies.

*Baking time variation:
When using Cookie Discs # 55, 57, or 59, bake 5-8 minutes or until done.
When using egg white glaze before baking, time may increase about 1 minute.