🧀🌶 Cheesy Jalapeño Shortbread

A savory twist on classic shortbread, these buttery, cheesy cookies are infused
with sharp cheddar and fresh jalapeños for the perfect balance of richness and gentle heat.
They’re ideal as an appetizer, party snack, or served alongside soups and salads.

Ingredients

• 1 cup (225 g) unsalted butter, softened
• 2 cups (250 g) all-purpose flour
• 1 ½ cups (150 g) sharp cheddar cheese, finely grated
• 1–2 fresh jalapeños, finely minced (seeds removed for less heat)
• ½ teaspoon salt
• ¼ teaspoon garlic powder (optional)
• 2 tablespoons finely chopped fresh chives (optional)

Instructions

1. Prepare the Dough

1. In a large mixing bowl, beat softened butter until smooth and creamy.
2. Add grated cheddar cheese and mix until well combined.
3. In a separate bowl, whisk flour, salt, and garlic powder (if using).
4. Gradually add dry ingredients to the butter mixture and mix until a soft dough forms.
5. Fold in minced jalapeños and chives (if using), distributing evenly.

2. Shape and Chill

1. Divide dough into two portions and shape each into a log about 2 inches (5 cm) in diameter.
2. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, until firm.

3. Slice and Bake

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Slice chilled dough into ¼ inch (6 mm) rounds.
3. Arrange on baking sheet, spacing slightly apart.
4. Bake for 12–15 minutes, until edges are lightly golden.

4. Cool and Serve

1. Cool on baking sheet for 5 minutes.
2. Transfer to a wire rack to cool completely.
3. Serve at room temperature and enjoy!

Storage

• Store in an airtight container at room temperature for up to 5 days.
• Freeze baked shortbread for up to 2 months.

Pro Tips

• Add a pinch of smoked paprika or black pepper for extra flavor.
• Leave some jalapeño seeds in for more heat.
• Substitute part of the cheddar with Parmesan for a sharper taste.