Cheesy Jalapeño Shortbread
Cheesy Jalapeño Shortbread is a flavorful twist on traditional shortbread cookies, incorporating the richness of cheese and a hint of heat from jalapeños. These savory treats are perfect as an appetizer or a snack, offering a delightful blend of textures and flavors.
Equipment
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 rolling pin
- 1 cookie cutter optional
Ingredients
- 1 cup all-purpose flour
- ½ cup grated sharp cheddar cheese
- ¼ cup unsalted butter softened
- ¼ cup grated Parmesan cheese
- 1-2 pieces fresh jalapeños deseeded and finely chopped (adjust based on heat preference)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional, for extra heat
- 2 tablespoons cold water
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the all-purpose flour, cheddar cheese, Parmesan cheese, salt, black pepper, and cayenne pepper (if using). Mix well.
- Add the softened butter to the dry ingredients and use a spatula to mix until the mixture resembles coarse crumbs.
- Stir in the finely chopped jalapeños. Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. You may not need all the water.
- Transfer the dough to a lightly floured surface. Use a rolling pin to roll the dough to about ¼ inch thick.
- Use a cookie cutter to cut the cookies into your desired shape, or simply cut them into squares with a knife.
- Place the cookies on the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 20-25 minutes or until the edges are golden brown.
- Remove from the oven and allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a twist, you can experiment with different types of cheese or add herbs like oregano or thyme.
These cheesy shortbreads pair wonderfully with dips or as a side to soups.
Store any leftovers in an airtight container at room temperature for up to a week.