CHEESY JALAPEÑO SHORTBREAD
These Cheesy Jalapeño Shortbread cookies are a savory twist on traditional shortbread, packed with sharp cheddar cheese and a kick of heat from fresh jalapeños. They make the perfect snack or appetizer for any occasion!
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups all-purpose flour
- ½ cup sharp cheddar cheese grated
- 2-3 fresh jalapeños finely chopped (seeds removed for less heat)
- 2 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon garlic powder optional for extra flavor
- ¼ teaspoon paprika optional for a smoky touch
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter until smooth.
- Gradually add the flour, cornstarch, salt, garlic powder (if using), and paprika (if using), mixing until combined.
- Stir in the grated cheddar cheese and chopped jalapeños, blending until evenly distributed throughout the dough.
- Shape the dough into a disc, cover it with plastic wrap, and refrigerate for at least 30 minutes to firm up the dough.
- After chilling, roll out the dough on a lightly floured surface to about ¼ inch thick.
- Use a cookie cutter or a knife to cut the dough into your desired shapes (rounds, squares, or even wedges).
- Place the shaped cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 20-25 minutes, or until the edges are golden brown and the cookies are crisp.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can use a milder cheese, like Monterey Jack, for a less intense cheese flavor.
- If you prefer a spicier cookie, leave some of the seeds in the jalapeños or use a spicier pepper variety.
- For extra crunch, sprinkle a little sea salt on top of the cookies before baking.
- These shortbread cookies are best enjoyed fresh but can be stored in an airtight container for up to 5 days.
- These cookies make an excellent addition to a cheese board or served alongside a bowl of soup.
- To make these cookies ahead of time, freeze the unbaked dough for up to 1 month. Simply bake them directly from the freezer, adding a couple of extra minutes to the baking time.