These babies smelled amazing once they came out of the oven. Everyone grabbed a piece, we stuffed ourselves before dinner

Cheesy Jalapeño Shortbread offers a tantalizing twist on traditional shortbread cookies by combining the creamy richness of cheese with the spicy zing of jalapeños. This recipe, hailing from the southern United States, celebrates the fusion of diverse flavors, creating a savory snack that’s as delightful as it is unique. Perfect for any gathering or as a satisfying snack, these Cheesy Jalapeño Shortbread cookies are guaranteed to please.
Pair these savory treats with a variety of accompaniments for different occasions. Serve them with fresh salsa or creamy guacamole for a casual snack, or elevate them to an appetizer by pairing with a charcuterie board filled with cured meats, olives, and pickles. They also complement a hearty bowl of chili beautifully or add a flavorful touch to a refreshing summer salad.
Cheesy Jalapeño Shortbread Recipe:

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 lightly beaten egg

8 tablespoons cold butter, cubed

2 cups grated cheddar or pepper jack cheese

2-3 jalapeño peppers, finely minced



In a large bowl, mix the flour and salt.

Cut in the cold butter until the mixture resembles dry crumbs.

Stir in the beaten egg, grated cheese, and minced jalapeños.

Form the dough into a ball, wrap in plastic, and refrigerate for an hour.

Preheat the oven to 400°F.

Shape the chilled dough into 1-inch balls and place them on a greased or lined baking sheet, spaced apart.

Flatten each dough ball using a mug or jar.

Bake for about 15 minutes or until they turn lightly golden.

Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.These Cheesy Jalapeño Shortbread cookies are a versatile treat, perfect as a snack, appetizer, or side dish. Serve them at your next gathering and watch as they become an instant favorite!

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