Cheesy Jalapeño Shortbread Recipe

Introduction

Cheesy Jalapeño Shortbread is a delightful savory treat combining sharp cheddar, spicy jalapeños, and buttery shortbread. Perfect as a snack or appetizer, these flavorful bites are easy to make and sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cubed
• 2 cups grated cheddar or pepper jack cheese
• 1 egg, lightly beaten
• 2-3 fresh jalapeño peppers, finely minced

Instructions

1. Step 1: In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry knife or two forks until the mixture becomes dry and crumbly.
2. Step 2: Stir in the beaten egg, then add the grated cheese and minced jalapeño peppers. Mix thoroughly until the dough comes together.
3. Step 3: Shape the dough into a ball, wrap it tightly with plastic wrap, and refrigerate for 1 hour to firm up.
4. Step 4: Preheat your oven to 400°F (200°C). Roll the dough into 1-inch balls and place them on a greased or parchment-lined baking sheet, spacing them about 2 inches apart.
5. Step 5: Flatten each ball slightly using the bottom of a flat mug or jar to create a disc shape.
6. Step 6: Bake for 14-18 minutes, or until the shortbread turns golden brown around the edges.
7. Step 7: Allow the shortbread to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Tips & Variations

• For a milder heat, remove the seeds from the jalapeños before mincing.
• Try using smoked cheddar for a deeper flavor.
• Add a teaspoon of dried herbs like thyme or rosemary for extra aroma.
• If you prefer, substitute butter with half butter and half cream cheese for a softer texture.

Storage

Store the shortbread in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. To reheat, warm briefly in a low oven or microwave until just heated through to maintain their crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese in this recipe?

Yes, you can use a variety of cheeses such as gouda, Monterey Jack, or even a spicy pepper jack for more heat. Choose one that melts well and complements the jalapeño flavor.

How can I reduce the spiciness of the jalapeños?

Remove the seeds and membranes from the jalapeños before mincing, as these parts hold most of the heat. Alternatively, use fewer jalapeños or substitute with milder peppers.

Cheesy Jalapeño Shortbread Recipe

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★★★★★

4.7 from 74 reviews

These Cheesy Jalapeño Shortbread cookies offer a perfect balance of savory cheddar cheese and spicy jalapeño peppers baked into a buttery, crumbly shortbread. Ideal as a flavorful snack or appetizer, they combine a crispy texture with a subtle kick of heat.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt

Wet Ingredients

• 8 tablespoons (1 stick) cold unsalted butter, cubed
• 1 egg, lightly beaten

Flavorings

• 2 cups grated cheddar or pepper jack cheese
• 2–3 fresh jalapeño peppers, finely minced

Instructions

1. Combine dry ingredients: In a large bowl, mix the all-purpose flour and salt thoroughly to ensure even seasoning.
2. Incorporate the butter: Cut the cold cubed butter into the flour mixture using a pastry knife or two forks until the texture becomes dry and crumbly, resembling coarse crumbs.
3. Add egg and flavorings: Stir in the lightly beaten egg, then fold in the grated cheese and finely minced jalapeño peppers. Mix everything until the dough just comes together into a cohesive ball.
4. Chill the dough: Shape the dough into a round ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour to firm up, which helps maintain shape during baking.
5. Preheat oven and prepare baking sheet: Set your oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
6. Shape the cookies: Roll the chilled dough into 1-inch balls and arrange them on the baking sheet, leaving about 2 inches of space between each to allow for spreading.
7. Flatten the cookies: Using the bottom of a flat mug or jar, gently press down on each dough ball to slightly flatten them for an even bake and attractive shape.
8. Bake: Place the baking sheet in the preheated oven and bake the shortbread cookies for 14-18 minutes, or until the edges and bottoms begin to turn a light golden brown.
9. Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. Serve once cooled and enjoy the cheesy, spicy snack!

Notes

• For milder heat, remove seeds and membranes from jalapeños before mincing.
• You can substitute pepper jack cheese for a spicier flavor or cheddar for a classic taste.
• Use cold butter to ensure a flaky, crumbly texture in your shortbread.
• Store baked cookies in an airtight container at room temperature for up to 3 days.
• These shortbreads can be frozen before baking; thaw and bake as directed.

Keywords: Cheesy Jalapeño Shortbread, spicy shortbread, jalapeño cookies, savory snack, cheese cookies