gardenwebber: I DO freeze shredded zucchini/squash all the time (4 cups in a quart-sized ziploc). I thaw completely. I open just a corner of the bag and partially drain off the "water". Don't squeeze it all out, just what flows out freely and easily. I then use the squash cup for cup in zucchini breads. My recipe does not come out dry. I'm sure it can vary from recipe to recipe and even more so for something besides bread. You can also use the shredded squash in soups, stews, add to meatloaf, make zucchini patties, muffins, etc. Do a google search for shredded zucchini recipes and find lots of ideas. You don't mention your particular level of cooking experience (and there's no need), but if you do have some experience, you should be able to adjust the moisture content as needed (i.e. you understand how thick muffin batter should be and can add liquid or dry ingredients as needed or squeeze out more moisture to make patties). Hopefully, some of this is helpful. Try freezing just one bag overnight, thaw and use it in a recipe to see if it's something that "works for you". Deanna

Here is the recipe that I have many, many times. It's not overly sweet. CREAM CHEESE COOKIES Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts. This dough is one that you can roll thick, if you like a softer cutout, yet still holds up. 1 1/2 C sugar 1 C unsalted butter 1 8oz pkg cream cheese 1 egg 1 tsp vanilla 1/2 tsp almond extract 3 1/2 C flour (I like unbleached) 1 tsp baking powder In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of 1/2 powered sugar and 1/2 flour, 1/4 to 1/2 inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375� oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375� oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter 1/4 tsp vanilla 1/4 tsp almond extract 1 egg white 1/4 C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside. Nancy

If you make dough to freeze, it's better to freeze in a 'lump' rather than cookies--less surface area to get dried out, and pick up any freezer/refrigerator odors. You can just scoop the frozen cookie dough if you have a strong scoop, and bake frozen. Your cookies will be better if the dough goes into the oven frozen. Makes a significant difference in the finished product. If you bake your cookies and freeze, remember to leave them wrapped, as they come from the freezer until they're completely defrosted. Otherwise they'll pick up moisture from the air (picture the outside of your iced tea glass on a hot afternoon). If you let the cookies defrost INSIDE their moisture-proof wrapping, that moisture will not affect the cookies and make them soggy. If you bake your cookies around Thanksgiving weekend, there's no need to freeze. I used to work at a very expensive bakery, that was known for their extremely high quality products (and they used no preservatives, or chemicals). We baked all the Christmas cookies the Monday after Thanksgiving. They were stored in cardboard box bottoms--one flavor to a box--slipped into large plastic bags (like dry cleaning bags), twist-tied closed and stored on shelves at cool room temp. Those cookies were still fresh Christmas week. As long as you keep your flavors separate and store in air-tight containers, you should have no problem with storing cookies at room-temp for about 4-5 weeks. Note, though, that most of the advice given on this thread (mine and others) would mainly apply to butter-based cookies. You wouldn't want to freeze meringues, for instance. And I wouldn't make something like lace cookies too soon. Of course, Leibkuchen NEED to be baked about a month before the holiday and stored to cure so you can eat them.

I usually post on The Diet Chat, but since these aren't diet-friendly LOL, I am posting them here. They are quick and easy and look good. PECAN CARAMEL BROWNIE CUPS 18-22 individually wrapped choc. covered caramels (Milky Way Chocolate Covered Caramels work best!) Mini-fluted foil or paper baking cup liners ½ C butter (1 stick) 3 ounces unsweetened chocolate, chopped (I use the pre-melted NestléÂs*) 1 C sugar 1 tsp. vanilla 2 large eggs ½ C flour ¼ tsp. salt Pecan halves 1 bar (1.55 oz.) milk chocolate (optional) 1. Preheat oven to 350º F. Unwrap caramels and cut each in half with sharp knife. Line mini muffin tins with paper or foil liners. (Make sure to use liners in muffin cups; brownies will stick to pan, even if well greased.) 2. In large microwave-safe bowl, melt butter with unsweetened chocolate in microwave oven on High 1 minute; stir until smooth. (*30 sec. On high if using the pre-melted choc.) 3. With wire whisk, beat sugar, vanilla and eggs into melted chocolate mixture until blended. Whisk in flour and salt until smooth. Spoon batter by rounded measuring teaspoons into prepared muffin-pan cups. Top each with a caramel half and a pecan half (or quarter), lightly pressing caramel into the batter. 4. Bake brownie cups 10-12 minutes or until brownies are firm when lightly pressed. Do not over cook or they will be dry. Cool brownies in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. 5. In microwave-safe cup, melt milk chocolate in microwave oven on High 45 seconds; stir until smooth. Cool slightly. Place brownies on wax paper lined cookie sheet. Pour milk chocolate into small self-sealing plastic bag. Snip 1 corner to make a 1/16-inch opening and drizzle chocolate over brownies. Refrigerate brownies 30 minutes or until chocolate is set. Store brownies in tightly covered container, with waxed paper between layers, at room temperature up to 1 week, or in freezer up to 3 months. Makes 36  44 mini brownie cups. You could melt white chocolate to drizzle over the top to give them a different look. Or tint the white chocolate green or red for a festive look.