Here’s a delicious recipe for Cheesy Jalapeño Shortbread 🧀🌶 — a buttery, savory snack with a mild kick:
🧈 Cheesy Jalapeño Shortbread (Makes ~24 cookies)
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 ½ cups (180 g) all-purpose flour
- 1 ½ cups (150 g) shredded sharp cheddar cheese
- 1–2 fresh jalapeños, finely diced (remove seeds for less heat)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
1️⃣ Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2️⃣ Mix Ingredients
- In a large bowl, cream softened butter until smooth.
- Stir in shredded cheddar, diced jalapeños, salt, and pepper.
- Gradually mix in flour until a dough forms.
3️⃣ Shape Cookies
- Roll dough into a log (~2 inches diameter) and wrap in plastic wrap. Chill 30 minutes.
- Slice chilled log into ¼–½ inch rounds and place on prepared baking sheet.
4️⃣ Bake
- Bake for 12–15 minutes, until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
🔹 Tips & Variations
- Spice level: Adjust jalapeño quantity or leave seeds for extra heat.
- Cheese options: Try sharp cheddar, pepper jack, or smoked gouda for flavor twists.
- Storage: Keep in an airtight container for 3–4 days; reheat slightly for extra softness.
- Make mini bites: Roll into small balls and press flat for bite-sized snacks.
💡 Fun Fact: Savory shortbread like this is a twist on the classic Scottish shortbread, replacing sugar with cheese and herbs/spices for a rich, buttery, and slightly spicy snack.
I can also give a quick 1-bowl version that skips chilling and is ready in 25 minutes if you want.
Do you want me to give that quick version?
