Cheesy Jalapeño Shortbread
These savory cheesy jalapeño shortbread cookies are a delightful twist on a classic treat. Perfect for a snack or appetizer, they offer a unique combination of crunch and zest, making them a hit at any gathering.
Equipment
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
- 1 rubber spatula
- 1 rolling pin
- 1 cookie cutter or knife
- 1 grater for cheese
- 1 measuring cups and spoons
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter Softened
- ½ cup grated sharp cheddar cheese
- ¼ cup finely chopped fresh jalapeños Seeds removed for less heat
- ¼ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the softened butter and grated cheddar cheese. Use a rubber spatula to mix until well combined and creamy.
- Add the all-purpose flour, salt, paprika, garlic powder, and black pepper to the cheese mixture. Mix until the dry ingredients are fully incorporated.
- Fold in the chopped jalapeños, mixing gently until evenly distributed throughout the dough.
- Transfer the dough onto a floured surface and roll it out to about ¼ inch thick.
- Use a cookie cutter or a knife to cut the dough into desired shapes and place them onto the prepared baking sheet.
- Bake in the preheated oven for 18-20 minutes or until the edges are golden brown.
- Remove from the oven and allow the shortbread to cool on a wire rack.
Notes
For a spicier version, leave some jalapeño seeds in the mixture.
These shortbread cookies can be stored in an airtight container for up to a week.
Feel free to experiment with different types of cheese such as pepper jack for added flavor.