Cheesy Jalapeño Shortbread

There’s something undeniably comforting about the classic shortbread — it’s a simple, buttery delight that pairs perfectly with a cup of tea or coffee. But why stick to tradition when you can spice things up? Enter the Cheesy Jalapeño Shortbread, a savory twist on the classic that’s guaranteed to tantalize your taste buds. This recipe brings together the rich, melt-in-your-mouth texture of shortbread with the bold flavors of cheese and jalapeño peppers. Whether you’re looking to impress guests at your next gathering or simply want to enjoy a unique snack, this recipe is for you.

Ingredients:

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

Directions:

1. Preparation: Begin by combining 1 1/2 cups of all-purpose flour and 1/2 teaspoon of salt in a mixing bowl. This blend of dry ingredients will serve as the foundation for your shortbread.
2. Incorporate the Butter: Add 8 tablespoons of cold, cubed butter to the bowl. Using a pastry blender or two forks, work the butter into the flour mixture until it reaches a crumbly texture. This step is crucial for achieving the shortbread’s signature flaky layers.
3. Add the Egg: Stir in one lightly beaten egg until the mixture is evenly combined. The egg acts as a binder, helping the dough to hold together.
4. Cheese and Jalapeños: Fold in 2 cups of grated cheddar or pepper jack cheese and 2–3 finely minced fresh jalapeño peppers. This is where the recipe takes a delightful turn, infusing the dough with spicy and cheesy goodness.
5. Chill the Dough: Shape the mixture into a ball, wrap it in plastic, and refrigerate for 1 hour. Chilling the dough makes it easier to handle and helps to intensify the flavors.
6. Baking: Preheat your oven to 400°F (200°C). Form the chilled dough into 1-inch balls and place them on a parchment-lined baking sheet, leaving about 2 inches of space between each one. Gently flatten the balls. Bake for 14-18 minutes, or until the edges start to turn golden brown.
7. Cooling: Allow the shortbreads to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving and Storage:

• Prep Time: 1 hour 15 minutes
• Cooking Time: 18 minutes
• Total Time: 1 hour 33 minutes
• Kcal: 150 kcal per shortbread
• Servings: 24 shortbreads

These Cheesy Jalapeño Shortbreads are not just a treat to the palate but also a joy to the eyes, making them a perfect addition to any party or gathering. Their unique flavor profile balances the heat of jalapeños with the creamy, savory taste of cheese, all enveloped in a buttery shortbread that crumbles perfectly at first bite.

Serve them as an appetizer, a snack, or a side to your favorite soups and salads. The robust flavors of these shortbreads pair wonderfully with a light, crisp white wine or a cold beer. For storage, keep them in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.

The Cheesy Jalapeño Shortbread combines the best of both worlds — the comforting, buttery texture of classic shortbread with a spicy, cheesy kick that makes it utterly irresistible. Give this recipe a try, and let the bold flavors whisk you away on a culinary adventure!

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