The San Marino Treat

DEAR SOS: How about persuading Julienne in San Marino to share its wonderful recipe for Jumble Cookies? They contain chocolate chunks, currants and several kinds of nuts. Here’s hoping.

VALERIE GIRARD

Alhambra

DEAR VALERIE: Hope springs eternal whenever cookies are the subject of discussion. Especially Julienne’s.

Julienne’s Jumble Cookies

Active Work Time: 30 minutes * Total Preparation Time: 1 hour

1 cup plus 2 tablespoons flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) butter, softened

1/2 cup granulated sugar

1/4 cup light brown sugar, packed

1 egg

3/4 teaspoon vanilla extract

1 1/2 cups semisweet chocolate chips

1 1/4 cups unblanched whole almonds, toasted

1/4 cup chopped pecans, toasted

1 cup currants

* Sift together flour, baking soda and salt in large bowl. Cream butter, granulated sugar and brown sugar in separate mixing bowl until light and fluffy. Beat in egg and vanilla until well blended. Beat in flour mixture until incorporated.

* Stir together chocolate chips, almonds, pecans and currants in large bowl. Empty batter into nut mixture and mix evenly.

* Drop batter by rounded tablespoons onto ungreased baking sheet 2 inches apart. Press down lightly. Bake at 375 degrees 10 to 12 minutes or until light golden brown. Do not over-bake.

30 cookies. Each cookie: 154 calories; 55 mg sodium; 15 mg cholesterol; 10 grams fat; 10 grams carbohydrates; 2 grams protein; 0.32 gram fiber.

Keen to Make Croissants

DEAR SOS: I desperately need a croissant recipe, which I had clipped from the paper many years ago. For some reason, I can’t find it.

GUNDI HALL

Torrance

DEAR GUNDI: So sorry it took so long to reply. The recipe requires lots of patience, time and energy, which only a loving baker can give.

Croissants

Active Work Time: 1 hour * Total Preparation Time: 4 hours

1 1/2 cups (3 sticks) butter

1/4 cup flour

2 (1/4-ounce) packages dry yeast

1/2 cup warm water

3/4 cup milk, scalded

1/4 cup sugar

1 teaspoon salt

1 egg, beaten

3 1/2 to 4 cups flour

1 egg yolk

1 tablespoon milk

* Beat butter and 1/4 cup flour. Place between 2 sheets of wax paper and flatten with rolling pin to 12x6-inch rectangle. Chill at least 1 hour. Add yeast to warm water. Combine milk, sugar and salt and cool to lukewarm. Add yeast and egg to milk mixture. Add enough flour to make soft dough. Knead on floured surface 5 minutes. Roll out to 14-inch square. Place chilled butter on 1 half and fold other half over butter. Seal edges and roll to 20x12-inch rectangle.

* Fold in thirds to make 3 layers and roll again to 20x12-inch rectangle. Repeat folding and rolling 2 more times. Fold in thirds again and chill 45 minutes.

* Divide dough in fourths and roll each to 22x7-inch rectangle. Cut each portion into 10 triangles. Roll up each triangle from base toward point into croissant shape. Place point side down on ungreased baking sheet, curving ends. Cover and let rise until doubled, 30 to 45 minutes.

* Brush with egg yolk beaten with milk. Bake at 375 degrees 12 to 15 minutes.

40 croissants. Each croissant: 112 calories; 134 mg sodium; 31 mg cholesterol; 7 grams fat; 10 grams carbohydrates; 2 grams protein; 0.03 gram fiber.