Description
These buttery, melt-in-your-mouth shortbread cookies are kicked up a notch with sharp cheddar cheese and a spicy jalapeño twist. Perfect for snacking or serving at your next party, they offer a perfect balance of heat and savory flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups shredded sharp cheddar cheese
- 2–3 jalapeños, seeds removed and finely chopped
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, cream together butter and cheese until well combined.
- Stir in jalapeños, flour, salt, and cayenne pepper until a dough forms.
- Roll out dough on a floured surface to 1/4 inch thickness.
- Cut dough into desired shapes and place on a baking sheet.
- Bake for 12-15 minutes or until edges are golden brown.
- Allow to cool before serving.
Notes
- Be sure to remove the seeds from the jalapeños to control the level of heat.
- These shortbreads can be stored in an airtight container for up to a week.
- If you prefer extra spice, leave some seeds in the jalapeños or add more cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes