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Cheesy Jalapeño Shortbread

A crispy, buttery shortbread bursting with savory cheddar cheese and zesty jalapeños, perfect for snacks or appetizers at family gatherings.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Make sure it is softened for a smooth dough.
  • 1 cup shredded cheddar cheese Feel free to mix in other cheeses if you’d like!
  • 1/2 cup diced jalapeños Use fresh or pickled depending on your taste.
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper Optional for extra heat.
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Cream the butter in a mixing bowl until it’s light and fluffy.
  3. Add the cheese, diced jalapeños, salt, cayenne, and black pepper. Mix to combine thoroughly.
  4. Gradually add the flour. Mix until a dough forms, but don't overwork it.
  5. Shape the dough into a log about 2 inches in diameter and wrap it in plastic wrap. Chill in the refrigerator for about 30 minutes.
  6. Slice the chilled log into 1/2-inch thick rounds and place them on the prepared baking sheet.
  7. Bake for about 15-18 minutes or until they are lightly golden around the edges.
  8. Cool on a wire rack for a few minutes before serving.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze uncooked logs for up to 2 months. Bake directly from the freezer, adding a minute or two to the baking time.