Dessert of the Week: Lemon Cookies & Cinnamon Apples with Crème Fraîche

Enough title for you? I actually have a two recipes for you with this one: for the cookies AND for the crème fraîche! All this little dessert is, is a few little lemon-zesty cookies and an apple, peeled, sliced, and tossed with a little fresh-squeezed lemon juice, brown sugar, and cinnamon, drizzled with crème fraîche. The crème fraîche is really the best part- creamy, a little sour, a little nutty, and super versatile. We put a little on our oats for breakfast, make pizza with it… AH! My mouth is watering!

So how do you get this delicious dairy creation? Well, you could get it from the grocery store, where you would pay an arm and a leg. OR you can make it yourself! It’s super easy.

Crème Fraîche

  • 1 pint heavy cream (whipping cream)
  • 2 tablespoons plain yogurt or buttermilk
Place cream in a small saucepan over medium-low heat. Heat until just warm, around 90°F. Remove from heat and stir in the yogurt. Place in a sunny place to thicken for at least 12 hours, stirring and tasting every 8 hours or so. (We’ve found a “sweet spot” at about 30 hours.) It’ll be nice and creamy-thick, and have a nutty flavor that’s less sour than sour cream. Now put your spoon down before you “taste” it all!
Store the crème fraîche in a covered container in the refrigerator; glass is best because you won’t pick up any funny flavors. It’ll keep 7-10 days.


Refrigerator Cookies
This is a Jamie Oliver recipe from (surprise, surprise) Food Revolution, found online here (for some unknown reason, on Oprah’s website.) Mine from above are made with lemon zest.
Makes about 15 cookies (Or, if you make them smaller, like I did, you’ll get at least double that.)
  • 9 Tbsp. butter
  • 1/2 cup superfine sugar
  • 1 large egg , preferably free-range or organic
  • Scant 1 cup all-purpose flour
  • 1/4 cup quick cook oatmeal (not instant)
  • 1/4 tsp. baking powder
  • 1/2 tsp. salt

And pick one of these:

  • 1 orange
  • 1 lemon
  • 2 ounces white chocolate or 1/4 cup white chocolate chips
  • 2 ounces bittersweet chocolate or 1/4 cup bittersweet chocolate chips

To make basic cookie dough:Take your butter out of the refrigerator 15 minutes before you start so it has time to soften a bit first. If you’ve got a food processor, simply put your soft butter into it with the rest of the basic ingredients and whiz until smooth. Or you can put it into a mixing bowl with the sugar and mix with a wooden spoon until you get a thick, creamy consistency. Crack your egg into another bowl and beat it with a fork, then add it to the butter and sugar and mix well. Sift your flour into the bowl to remove any lumps, add the oats, baking powder and salt and mix until lovely and smooth.

To flavor cookie dough:Either finely grate your orange and lemon zest or roughly chop your chocolate. Stir the zest or chocolate into the cookie dough and mix together well. Spoon on to a piece of plastic wrap and roll into a sausage shape with a roughly 2 1/2-inch diameter. Pop the dough into the freezer for 30 minutes.

To bake cookies: Preheat the oven to 375°. Get your chilled dough out of the freezer and cut it into 1/4-inch-thick slices. Place these on two nonstick cookie sheets, making sure you leave a good bit of space between the slices because they’ll spread while cooking. If you can’t fit all your slices on the cookie sheets, just cook one batch after another. Place the cookie sheets in the middle of your preheated oven and bake for 8 to 10 minutes, until the edges of the cookies are golden brown. Let them cool down slightly before transferring to a wire rack to let cool completely and crisp up.



Filed under Meal of the Week

2 responses to “Dessert of the Week: Lemon Cookies & Cinnamon Apples with Crème Fraîche

  1. My family was tired of the same ol’ chocolate chip cookies so I made a chunky new treat. I made the chocolate chip cookies same as always( from scratch) then I added half a cup of craisins and half a cup of choped walnuts. They cooked up so nicely and are quite filling:)

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