1/4 c. plus 2 tbsp. butter
4 1/2 c. miniature marshmallows or 48 lg. marshmallows
6 c. Honey Nut Cheerios cereal
1 tub ready to spread frosting, any flavor

Butter rectangular pan, 13 x 9 x 2 inches. Heat butter and marshmallows in 3 quart saucepan over low heat, stirring constantly, until smooth. Pour over cereal in 4 quart bowl; stir until cereal is well coated. Press evenly in pan with buttered hand or buttered back of spoon. Refrigerate until firm, about 1 hour.

Loosen edges of cereal mixture with spatula; remove from pan. Cut into desired shapes with cookie cutters about 1 inch deep and about 3 inches in diameter. Frost tops of cookies with frosting; decorate as desired. Crumble any remaining cereal mixture and sprinkle over ice cream or eat as a snack. About 12 cookies.

CHRISTMAS TREE COOKIES:

Prepare as directed above except do not press mixture in pan and omit frosting. Quickly shape warm mixture into Christmas trees on waxed paper with buttered hands, using about 1/4 cup mixture for each tree. For ornaments, cut gumdrops into slices and press onto trees. 16-20 cookies.