Retro Farm Journal Christmas

Yesterday I discovered that I had a hardcover Farm Journal Christmas Book from 1970. I love the retro look to the room in the scan. The decorations are simple cut and fold paper. The book has a lot of recipes, for party foods, cookies, baked goods, and food gifts.
Here is their recipe for chocolate cut out sugar cookies:

Chocolate Sugar Cookies
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup light corn syrup
2 squares unsweetened chocolate, melted
2 cups flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon cinnamon
Cream shortening, sugar and egg. Stir in syrup and chocolate.
Sift dry ingredients; add to creamed mixture. Chill 1 hour.
Roll 1/8- thick on well-floured pastry cloth. Cut into shapes. Bake on ungreased baking sheets in moderate oven 350 degrees 10 to 12 minutes. Makes 2 1/2 dozen 3" cookies. Frost and decorate if desired.

This is one of the bar cookie recipes. The blurb: "Pink-frosted cookies with shortbread base, rich candy-like topping."

Cherry-Walnut Bars
2 1/4 cups sifted flour
1/2 cup sugar
1 cup butter, softened
2 eggs
1 cup brown sugar, firmly packed
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 (2-oz) jar maraschino cherries (do they make this size anymore?)
1/2 cup walnuts, chopped
1 cup confectioners sugar
1/2 cup flaked coconut, optional
Mix flour, sugar and butter until crumbly. Press into 13x9x92" pan. Bake in 350 degree oven 20 minutes, or until crust is lightly browned. Blend eggs, sugar, salt, baking powder and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries and walnuts into egg-sugar mixture. Place on top of baked crust. Return to oven and bake 25 minutes. Remove from oven; cool cookies. Combine 1 tablespoon softened butter and 1 cup confectioners sugar with enough cherry liquid to spread. Frost; sprinkle with coconut, if you wish. When icing has set, cut into 48 small bars.