Cheesy Jalapeño Shortbread Recipe
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 egg, lightly beaten
8 tablespoons (1 stick) cold butter, cubed
2 cups grated cheddar or pepper jack cheese
2-3 jalapeño peppers, finely minced
Instructions:
-In a large mixing bowl, whisk together the flour and salt.
-Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles dry, crumbly pea-sized pieces.
-Gently stir in the beaten egg, grated cheese, and minced jalapeños until the mixture comes together.
-Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for about 1 hour to firm up.
-When ready to bake, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
-Shape the chilled dough into 1-inch balls and place them on the prepared baking sheet, spacing them a few inches apart.
-Use the bottom of a mug or jar to gently flatten each dough ball.
-Bake in the preheated oven for approximately 15 minutes, or until the edges are lightly golden.
-Allow the shortbread to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
-These Cheesy Jalapeño Shortbread cookies are perfect as a snack, an appetizer, or even as a side dish. Their unique flavor profile is sure to make them a hit at any table. Whether you’re enjoying them on their own or as part of a larger spread, these savory treats promise to deliver a burst of flavor that’s sure to please any palate.
