Cheesy Jalapeño Shortbread 🍪🧀🌶️
A savory, buttery treat with a little kick—perfect for snacks, appetizers, or with soups.
Ingredients
- 1 cup All-purpose Flour
- ½ cup Unsalted Butter (cold, cubed)
- 1 cup shredded Cheddar Cheese (or mix with Monterey Jack for extra flavor)
- 1–2 Jalapeño (seeded and finely chopped)
- ¼ teaspoon salt
- Optional: pinch of Paprika or Cayenne Pepper for extra spice
Instructions
1. Preheat oven
Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix the dough
- In a bowl, combine flour and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in shredded cheese and chopped jalapeño.
3. Form the shortbread
- Press dough into a log shape or a rectangular pan about 1 inch thick.
- Chill for 15–20 minutes to make slicing easier.
4. Bake
- Slice the log into ½-inch thick cookies if using a log.
- Place on the baking sheet and bake 15–18 minutes, until lightly golden at the edges.
5. Cool and serve
- Let shortbread cool on a wire rack.
- Serve warm or at room temperature.
Tips
- Adjust spice: Keep seeds in jalapeños for more heat, or remove them for milder flavor.
- Cheese options: Sharp cheddar gives more punch, while mild cheddar is smoother.
- Storage: Store in an airtight container for up to 5 days or freeze for later.
If you want, I can also give a mini version with cream cheese for extra creaminess and melt-in-your-mouth texture—it’s a crowd-pleaser.
