Free Christmas Greetings

1 cup butter (don't use margarine), softened
1/2 cup sugar
2 1/4 cups all-purpose flour
1 tsp. vanilla extract
1/2 tsp salt
1 egg

Heat oven to 400. Mix butter and sugar. Stir in remaining ingredients. At this point divide the dough into two or three parts and place in separate bowls. Use food coloring to color the dough different colors (for Christmas, red and green make a nice combo). When putting the dough in the press, try to spoon each color in on one side of the press, so that you'll get the multi-colored effect. Bake until the cookies are set but NOT brown, 6 to 9 minutes. (Six minutes worked fine for my oven, so be sure to check them). Immediately remove from cookie sheet.

2 C all purpose flour
1 tsp baking soda
1/2 C. unsweetened cocoa
1/2 C. butter or margarine
1/2 C shortening
1 C. packed brown sugar
1 C. granulated sugar
2 eggs
1/2 tsp vanilla
2 C. semisweet chocolate chips (or white chips)
1 C. chopped walnuts or pecans or almonds (optional . . . sort of)

Cream butter and shortening with sugars until fluffy. Add eggs and vanilla and mix well. Add dry ingredients and beat til well combined. Stir in chips and nuts. Bake at 375 F for 8 to 10 minutes until barely done. Cool until they don't burn your mouth, and eat as quickly as possible. Before beginning any chocolate binge, please check with your physician for possible complications.

Sift together then set aside:
2 1/2 cups flour
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon

Cream together:
3/4 cup soft margarine
1/2 cup powdered cocoa
1 3/4 cup sugar

Add 3 eggs, mixing well after each addition. Combine and stir into mixture:
2 tsp vanilla extract
2 tsp grated orange peel
2 cups grated zucchini

Add dry ingredients, alternating with 1/2 cup milk, then add 1 cup chopped nuts if desired. Pour into greased and floured Bundt or 9x13 inch cake pan and bake for 1 hour at 350 degrees F. Cool and drizzle with any glaze.