CHEESY JALAPEÑO SHORTBREAD

Name: CHEESY JALAPEÑO SHORTBREAD
Prep time: 10 min
Cook time: 15 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter; 1 ½ cups all-purpose flour; ½ cup sharp cheddar cheese; 2-3 fresh jalapeños; 2 tablespoon cornstarch; 1 teaspoon salt; ½ teaspoon garlic powder; ¼ teaspoon paprika

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Servings
24 cookies
Calories
150 kcal
Course
Snacks
Cuisine
American

CHEESY JALAPEÑO SHORTBREAD

Iris Warren

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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!

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Ingredients

Servings

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

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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.