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Cheesy Jalapeño Shortbread


  • Author: Dulcia
  • Total Time: 1 hour 33 minutes
  • Yield: 24 shortbreads 1x

Ingredients

Scale

1 1/2 c all-purpose flour
1/2 tsp salt
8 tbsp (1 stick) cold butter, cubed
2 c grated cheddar or pepper jack cheese
1 egg, lightly beaten
23 fresh jalapeño peppers, finely minced


Instructions

In a mixing bowl, combine the flour and salt.
Add the butter, using a pastry blender or two forks to incorporate it into the flour until crumbly.
Stir in the egg until combined.
Fold in the cheese and jalapeños until the mixture forms a dough.
Shape into a ball, wrap in plastic, and refrigerate for 1 hour.
Preheat the oven to 400°F (200°C).
Form the dough into 1-inch balls on a parchment-lined baking sheet, spaced 2 inches apart. Flatten slightly.
Bake for 14-18 minutes or until the edges brown.
Cool on the sheet for 5 minutes, then transfer to a wire rack.

  • Prep Time: 1 hour 15 minutes
  • Cook Time: 18 minutes

Nutrition

  • Calories: 150 kcal