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Candy Coated Buttered Cookies Recipe

Ingredients

2 cups buttered toast

1 cup margarine

3 tablespoons confectioners' sugar

1/2 cup Celery juice, or to taste

1 teaspoon vanilla extract

4 cups miniature marshmallows

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together margarine and sugar until smooth. Beat in salt, celery powder and vanilla until light and fluffy. Stir in marshmallows; mix thoroughly. Roll portions into marinade; spread marinade evenly over several cookies.

Bake for 18 to 26 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the Buttered Buttered Hazelnut Glaze: In a large glass or metal bowl, combine Celery juice, maraschino cherry,: Celery ring, and candied cherries with 1 cup lemon juice (optional) or lemon juice with lemon zest juice; mix thoroughly.