Cheesy Jalapeño Shortbread is a delightful twist on traditional shortbread cookies that combines the richness of cheese with the kick of jalapeños.
These delectable treats smelled amazing once they came out of my oven. Every time I bake them, everyone grabs a piece, and we stuff ourselves before dinner.
These savory cookies pair exceptionally well with a wide range of accompaniments. Now let’s whip up a fresh batch!
TO MAKE CHEESY JALAPEÑO SHORTBREAD, YOU WILL NEED
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 8 tbsp (1 stick) cold butter, cubed
- 2 cups grated cheddar or pepper jack cheese
- 1 egg, lightly beaten
- 2-3 fresh jalapeño peppers, finely minced
See the recipe card for full information on ingredients and quantities.
HOW DO YOU MAKE TO MAKE CHEESY JALAPEÑO SHORTBREAD?
Step 1: Combine flour and salt in a large bowl. Cut in butter using a pastry knife or two forks. Mixture will be dry and crumbly.
Step 2: Stir in beaten egg and then add cheese and jalapeño. Roll into a ball and cover with plastic wrap. Refrigerate for 1 hour.
Step 3: Heat oven to 400°F.
Step 4: Roll dough into 1” balls and place on greased or lined baking sheet spaced 2” apart.
Press each cookie to flatten slightly using a flat-bottomed mug or jar.
Step 5: Bake for 14-18 minutes or until shortbread is just beginning to turn golden brown.
Step 6: Allow to cool on pan for 5 minutes and then transfer to wire rack to cool completely before serving. Enjoy your freshly made batch of Cheesy Jalapeño Shortbread!
RECIPE NOTES AND HELPFUL TIPS:
Choose a flavorful cheese, such as sharp cheddar or Parmesan, to enhance the cheesy goodness of the shortbread.
Remove seeds and membranes from jalapeños for milder heat, or leave them in for a spicier kick. Finely dice the jalapeños to ensure even distribution.
Allow the shortbread dough to chill in the refrigerator before baking. This helps solidify the fats in the dough, resulting in a flakier texture.
Keep an eye on this Cheesy Jalapeño Shortbread during baking. It’s done when the edges turn golden brown. Overbaking can lead to a dry texture.
NUTRITIONAL INFORMATION:
Yield: 30 – 32 | Estimate the nutritional information for each serving:
Calories: 187kcal | Total Fat: 11g | Cholesterol: 33mg | Sodium: 277mg | Total Carbohydrates: 16g | Sugar: 4g | Protein: 6g | Calcium: 161mg | Iron: 1mg | Potassium: 47mg | Fiber: g | Vitamin C: 1mg
FREQUENTLY ASKED QUESTIONS (FAQs):
1. Can I use pickled jalapeños instead of fresh?
While fresh jalapeños provide a level of heat and crunch you can opt for pickled jalapeños to give your dish a tangy twist.
Just make sure to pat them dry before adding them to the dough to avoid introducing moisture
2. How do I store this Cheesy Jalapeño Shortbread?
To keep these shortbreads fresh store them in an airtight container at room temperature for, up to one week.
If you want to regain their crispy texture simply reheat them in the oven for a few minutes before serving.
3. Can I freeze the dough for later use?
Absolutely! The Cheesy Jalapeño Shortbread dough freezes wonderfully. To do so tightly wrap the dough ball in plastic wrap. Then place it inside a freezer bag or an airtight container to prevent freezer burn and any potential transfer of odors.
4. How do I adjust the recipe for a larger batch?
Simply double or adjust the ingredients accordingly for a larger batch. Keep in mind that you may need to extend the baking time slightly.
5. Can I make this Cheesy Jalapeño Shortbread gluten-free?
Yes, you can experiment with gluten-free flour substitutes. Be sure to follow the recommended guidelines for the specific flour you choose.
Let’s Make Cheesy Jalapeño Shortbread!
And there you have it – this easy, yummy Cheesy Jalapeño Shortbread is ready to take their place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!
Cheesy Jalapeño Shortbread
Print ThisIngredients
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 8 tbsp (1 stick) cold butter, cubed
- 2 cups grated cheddar or pepper jack cheese
- 1 egg, lightly beaten
- 2-3 fresh jalapeño peppers, finely minced
Instructions
Step 1: Combine flour and salt in a large bowl. Cut in butter using a pastry knife or two forks. Mixture will be dry and crumbly.
Step 2: Stir in beaten egg and then add cheese and jalapeño. Roll into a ball and cover with plastic wrap. Refrigerate for 1 hour.
Step 3: Heat oven to 400°F.
Step 4: Roll dough into 1” balls and place on greased or lined baking sheet spaced 2” apart.
Press each cookie to flatten slightly using a flat-bottomed mug or jar.
Step 5: Bake for 14-18 minutes or until shortbread is just beginning to turn golden brown.
Step 6: Allow to cool on pan for 5 minutes and then transfer to wire rack to cool completely before serving. Enjoy your freshly made batch of Cheesy Jalapeño Shortbread!
