Description
This Cheesy Jalapeño Shortbread is a buttery, savory treat with just the right kick of heat. Crumbly shortbread is loaded with sharp cheese and spicy jalapeños, creating an irresistible balance of rich and bold flavor.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, softened
- 2 cups (250 g) all-purpose flour
- 1 cup (100 g) finely shredded sharp cheddar cheese
- 1–2 fresh jalapeños, finely minced (seeds removed for mild heat)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter until smooth and creamy.
- Add flour, shredded cheddar, minced jalapeño, garlic powder, salt, and black pepper.
- Mix until a soft dough forms. Do not overmix.
- Turn dough onto a lightly floured surface and gently shape into a disc.
- Roll out to about ¼-inch thickness.
- Cut into rounds, squares, or desired shapes and place on the prepared baking sheet, leaving a little space between each.
- Bake for 18–22 minutes, or until the edges are lightly golden but the centers remain pale.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Perfect for parties, cheese boards, or pairing with soups and chili.
- These bites disappear fast.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 0g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg