Those that didn't push for a standing mixer suggested going with the GE for the higher power (the same as the highest power standing mixer as it turned out, though I probably would be more impressed with the standing model: KitchenAid, Made in USA) and the somewhat better seal. That's what I did, at least eventually. Evidently I managed to instigate a joke: How many Wal-mart employees does it take to process a check? Evidently at least two, after the first one plays silly games folding things funny as he's convinced that the magnetic ink isn't in the right location.
I made cookies this morning. They were sugar cookies so the dough wasn't terribly stiff, but I did get to experience how the mixer works. There is no true off short of unplugging the thing. Plug it in and the display lights up (the too-cool and annoying blue, but there it is). The 'slow-start' anti-spatter function is nice but the control is backwards: it's always on unless you press the 'slow-start' button to turn it off. There are claims of load-sensing and automatic speed adjustment and they might even be true but I don't think I experienced it.
There are three different beaters. A pair of wire beaters that are supposedly for scrambling eggs or whipping cream, a paid of twisty dough-hook sort of things for stiff dough, and a whisk that the manual claims is for really stiff stuff(?) Uh, I suspect it wouldn't work out very well that way. I used the big dough-hook screws for the cookie dough and was reasonably impressed. They seem like they aren't likely to clog up like standard beaters, and seem less prone to spattering. On the other hand they also seem like it takes long and more manual jockeying to get things completely mixed. Overall it seems a win.
One thing I will have to get used to is that, other than the whisk that can go in either socket, the beaters are not the same and the sockets are labelled as to which beater goes in which socket. I supposed that's a matter of which way things turn and spiral, but it wasn't explained in the manual and since it's something I never had to deal with before I wonder if I'll forget it and mess things up somehow.
 Some with orange (well, red and yellow to make orange) coloring added and some with black coloring added. It's a bit weird to have a black sugar cookie: it looks like it ought to be chocolate, but it tastes like a typical Christmas cutout cookie. I suppose I can call that the 'trick' of this treat. These won't be going to trick-or-treaters, of course.