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
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.