Frozen lemon cookie bites

Frozen Lemon Chèvre Cookie Bites
Makes 24 small cookies


  • 8 oz Laura Chenel's Chef's Chèvre or Chabis
  • 8 oz lemon curd (prepared or favorite home made recipe)
  • 1 box Belgian waffle cookies
  1. Mix equal portions of Laura Chenel's Chèvre and lemon curd.

  2. Top a Belgian waffle cookie (Trader Joe's work well) with a generous spoonful of the chèvre/curd mixture, close with another cookie to make a sandwich.

  3. Continue making cookie sandwiches until all the filling is used. Place cookies in layers in a plastic container and freeze.

  4. When ready to serve, take frozen cookies out of the freezer and cut on a diagonal to make a graceful "bite."
To serve: The frozen cookies will melt quickly so serve immediately after removing from the freezer or refresh the plate with more as needed.

Make in advance: The cookies can be made a week in advance, wrapped tightly in foil and frozen.

Serving Suggestion: Offer these cookies with a spoonful of fresh seasonal berries.


Jacquelyn Buchanan has more than 20 years of culinary experience and an enduring passion for artisanal, local, and sustainably grown foods. Her extensive experience as a chef and culinary educator has been honed through the years as a chef for such renowned Northern California establishments as the Hayes Street Grill in San Francisco, The General's Daughter in Sonoma and at George Lucas' Skywalker Ranch.

During her early years as a chef, she also worked with legendary Bay Area chef Judy Rodgers at The Union Hotel, prior to Rodgers' opening Zuni Café. More recently, Jacquelyn served as Julia Child Director of Culinary Programs at COPIA: The American Center for Wine, Food and the Arts.

At COPIA, she was responsible for the development and implementation of all food-related programs and activities. Jacquelyn is a certified Nutrition Educator and Natural Chef Instructor at Bauman College.

Prior to her career in the culinary arts, Jacquelyn was an executive at a large real estate firm in San Francisco. Despite her success, she realized she didn't derive much pleasure from her work. Over time she began to observe what truly ignited her passion: learning about food and wine.

Shortly thereafter, she enrolled at the California Culinary Academy and never looked back. Her aesthetic is informed by a strong connection to the natural world and an appreciation for the ancient craft of cooking. "To keep our culinary traditions alive, we must pass them on," she says. "In this hands-off world, it's important to stay in touch with how to nourish ourselves. My approach emphasizes respecting your ingredients, knowing your sources, and putting joy into what you do."

Today, as Director of Culinary Development for another legendary Bay Area food company, Laura Chenel's Chèvre, Jacquelyn's enduring interest in the art of fine cheesemaking overlays her sensibility when it comes to educating others about artisan cheese. "I let the cheese dictate what should be done with it," she says.

"I remember discovering Laura Chenel's Chef's Chèvre early in my career and falling love with it. Chèvre is incredibly versatile in addition to having many health benefits. Sonoma County has such a bounty of local, seasonal, and artisan foods, and I'm excited to work with a company that helped to pioneer that movement."

Jacquelyn lives in Petaluma, California. She is a graduate of the California Culinary Academy; Bauman College's Nutrition Educator Program; and Maryville College in Maryville, Tennessee.

She is a member of Women Chefs & Restaurateurs, the International Association of Culinary Professionals, the San Francisco Professional Food Society, the National Association of Nutrition Professionals, and Slow Food, USA.

For more information about Laura Chenel's Chèvre, visit

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