Gingerbread Rice Krispies - cooking recipe

Ingredients

1/3 cup butter
1 -2 tablespoon molasses (can use sorghum syrup)
1 -2 tablespoon pumpkin pie spice
1 (16 ounce) bag miniature marshmallows
8 cups crisp rice cereal
Royal Icing
1 egg white
1 cup powdered sugar

Preparation

Grease two 9- x 13-inch pans and set them aside.
Melt the butter in a 2-quart saucepan over low heat. Using a wooden spoon, stir in the molasses (or sorghum syrup) and pumpkin pie spice. Add the marshmallows and stir until sooth.
Remove the mixture from the heat and stir in the rice cereal until it's evenly coated. Divide the mixture between the greased pans, pressing it into place with your hands. Allow the mixture to cool completely, about 45 minutes.
Using outline cookie cutters without tiny features, cut out holiday shapes from the rice cereal mixture, then set them on a baking sheet lined with waxed paper or a silpat liner. Decorate the cookies with royal icing and any candy such as M & Ms as desired.
To make the Royal Icing : Whip the egg white until nice and fluffy.
Add the powdered sugar and mix well.'.