The Mailbox: Squash spinach salad recipe AWOL

Lost salad recipe

I had a wonderful recipe for butternut squash spinach salad. It was great and everyone loved it. I have since lost the recipe. Can someone help? Thank you.

Mary Keating, Fair Oaks

How to contact the mailbox

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916)  321-1109. Please include your full name, your city and phone number.

Frosted lemon cookies

Prep time: 25 minutes

Cook time: 15 minutes

Makes 36 to 40 cookies

Mary Lennores of Carmichael was looking for a good lemon cookie recipe.

Enjoy these little treats with a cup of tea. You can freeze them, but unfrosted. Frost them after they are thawed.

For the cookies:

1/2 cup sugar

1/4 cup butter

3 large eggs

1 1/2 teaspoons lemon extract

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1 teaspoon freshly grated lemon peel (zest)

For the frosting:

3 cups powdered sugar

1/4 cup freshly squeezed lemon juice

1 teaspoon lemon extract

Preheat oven to 350 degrees.

Cookies: cream together sugar and butter. Add eggs and lemon extract; beat well. Add flour, baking powder, salt and lemon peel. The dough will be soft and sticky.

Using a small cookie scoop, drop dough on lightly greased cookie sheets, 2 inches apart. Bake at 350 degrees for 12 to 15 minutes or until firm and lightly browned. Remove cookies from cookie sheet to wire racks to cool completely.

Frosting: Combine powdered sugar, lemon juice and lemon extract and mix until smooth. Frost the tops of each cookie. Once frosting has dried, they can be stacked. Store in airtight container.

Per cookie based on 36 cookies: 70 cal.; 1 g pro.; 12 g carb.; 2 g fat (1 sat., 1 monounsat.,0 polyunsat.) 21 mg chol 23 mg sod.; 0 g fiber; 23 percent calories from fat.