Here’s a tasty, savory twist on shortbread: Cheesy Jalapeño Shortbread. These are buttery, flaky, slightly spicy, and perfect for snacking or as an appetizer.
🧀 Cheesy Jalapeño Shortbread
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups all-purpose flour
- 1 tsp salt
- 1–1½ cups shredded sharp cheddar cheese
- 2–3 fresh jalapeños, finely diced (seeds removed for milder heat)
- 1 tsp smoked paprika or cayenne (optional, for extra kick)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the dough:
- In a large bowl, cream together butter and cheese.
- Stir in diced jalapeños and spices.
- Gradually mix in flour and salt until the dough comes together.
- Shape the cookies:
- Roll dough into a log or press into a 9×5-inch pan.
- For a log, slice into ½-inch thick rounds; for pan style, cut into squares after baking.
- Bake:
- 18–22 minutes for slices, or 25–28 minutes for pan-cut squares, until edges are lightly golden.
- Cool and serve:
- Let shortbread cool on a wire rack. They crisp up as they cool.
💡 Tips:
- Add extra shredded cheese on top before baking for a cheesier crust.
- Use pickled jalapeños for tang and a milder spice.
- Store in an airtight container—these stay good for up to a week.
If you want, I can also give a spicy-sweet version with honey drizzle that balances the heat with a little sweetness. Do you want me to make that?
