1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 egg, lightly beaten
8 tablespoons (1 stick) cold butter, cubed
2 cups grated cheddar or pepper jack cheese
2-3 jalapeño peppers, finely minced
Instructions:
In a large mixing bowl, whisk together the flour and salt.
Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles dry, crumbly pea-sized pieces.
Gently stir in the beaten egg, grated cheese, and minced jalapeños until the mixture comes together.
Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for about 1 hour to firm up.
When ready to bake, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Shape the chilled dough into 1-inch balls and place them on the prepared baking sheet, spacing them a few inches apart.
Use the bottom of a mug or jar to gently flatten each dough ball.
Bake in the preheated oven for approximately 15 minutes, or until the edges are lightly golden.
Allow the shortbread to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Cheesy Jalapeño Shortbread cookies are perfect as a snack, an appetizer, or even as a side dish. Their unique flavor profile is sure to make them a hit at any table. Whether you’re enjoying them on their own or as part of a larger spread, these savory treats promise to deliver a burst of flavor that’s sure to please any palate.
