1 c. butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
3 1/2 c. flour
2 tsp. baking soda
1/2 tsp. salt

In small bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla. Stir together dry ingredients. Gradually add to creamed mixture. Chill dough thoroughly, 3 to 4 hours. On well floured surface, roll dough 1/8 inch thick. Cut with pumpkin shaped round cutter. Bake on ungreased cookie sheet at 375 degrees for 6 to 8 minutes. Cool on rack. Frost with powdered sugar frosting. Decorate faces with raisins, candies, and marshmallows. Makes 5 1/2 dozen.

POWDERED SUGAR FROSTING:

Add enough light cream (4 to 5 tablespoons) to 4 cups powdered sugar to make spreading consistency. Add dash salt, 1 teaspoon vanilla, 12 drops yellow food coloring, 4 drops red food coloring. Spread evenly onto cookies.