Melt one 4-ounce package sweet cooking chocolate and 2 tablespoons butter; cool. In bowl beat together 2 eggs and 1 teaspoon vanilla; gradually add 3/4 cup sugar. Beat till thick and lemon-colored. Stir together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add to egg mixture. Beat well. Blend in chocolate mixture and 1/2 cup chopped walnuts; set aside.
Cream together one 3-ounce package softened cream cheese and 1/4 cup sugar till fluffy. Blend in 1 egg and 1/2 teaspoon vanilla. Spread half of the chocolate in a greased and floured 8x8x2-inch baking pan. Pour cheese mixture over; top with remaining chocolate mixture. Swirl layers to marble. Bake in 350° oven for 40 to 50 minutes. Cool. Cut into squares. Makes 16 brownies.
In mixer bowl cream together 1 cup softened butter or margarine and 1 1/2 cups granulated sugar till light and fluffy. Add 3 eggs, one at a time, beating well after each. Stir in 1 teaspoon vanilla. Stir together 3 1/2 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually blend into creamed mixture. Chill thoroughly, about 3 to 4 hours. On well-floured surface, roll dough 1/8 inch thick. Cut with pumpkin=shaped or round cookie cutter. Bake on ungreased cookie sheet in a 375° oven for 6 to 8 minutes. Cool on rack.
To make frosting, add enough light cream or milk (about 4 to 5 tablespoons) to 4 cups sifted powdered sugar in a bowl to make of spreading consistency. Stir in 1 teaspoon vanilla, 12 drops yellow food coloring, 4 drops red food coloring, and dash salt. Spread frosting on cooled cookies. Decorate faces with raisins, gumdrops, jelly beans, candy corn, and tiny marshmallows. Makes 5 1/2 dozen cookies.
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