Cheesy Jalapeño Shortbread

When you think of shortbread, you might picture sweet, crumbly cookies. But did you know they can be savory too? As a lifelong shortbread enthusiast, I was thrilled to discover this recipe for Cheesy Jalapeño Shortbread. I couldn’t wait to try it, and trust me, these spicy, cheesy morsels did not disappoint.

Why You’ll Love This Recipe

This shortbread combines the classic flavors of jalapeño and cheese. Even before baking, the aroma of fresh peppers and cheddar is enticing. The jalapeños add a fresh kick that perfectly complements the rich, buttery shortbread and cheese. I chose sharp orange cheddar, but feel free to use white cheddar, pepper jack, Monterey jack, or even Irish cheddar for a different twist.

The fresh jalapeños, along with young cheese and an egg, add moisture to the dough, resulting in a slightly chewy texture. This delightful chewiness makes them incredibly addictive!

Kitchen Equipment You’ll Need

• Large mixing bowl
• Pastry knife or two forks
• Plastic wrap
• Baking sheet
• Flat-bottomed mug or jar
• Wire rack

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) cold butter, cubed
• 2 cups grated cheddar or pepper jack cheese
• 1 egg, lightly beaten
• 2-3 fresh jalapeño peppers, finely minced

Step-by-Step Instructions

1. In a large bowl, combine flour and salt. Cut in the cubed butter using a pastry knife or two forks until the mixture is dry and crumbly. Stir in the beaten egg, then add cheese and jalapeño, mixing until combined. Form the dough into a ball, cover with plastic wrap, and refrigerate for 1 hour.
2. Preheat your oven to 400°F. Roll the dough into 1-inch balls and place them on a greased or lined baking sheet, spacing them 2 inches apart. Use a flat-bottomed mug or jar to gently press each ball to flatten slightly.
3. Bake for 14-18 minutes, or until the shortbread begins to turn golden brown. Allow them to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips for Success

• Ensure your butter is cold for the best texture in your dough.
• Refrigerating the dough helps the flavors meld and makes it easier to handle.
• Don’t skip cooling the shortbread on a wire rack to maintain their perfect texture.

Additional Tips and Variations

For a spicier kick, leave some jalapeño seeds in the mix. If you prefer a milder flavor, remove all seeds before mincing the peppers. You can also experiment with different cheeses or add herbs like chives or thyme for extra flavor.

Nutritional Highlights (Per Serving)

• Calories: 150
• Protein: 5g
• Carbohydrates: 10g
• Fat: 10g
• Sodium: 200mg

Frequently Asked Questions (FAQ)

Can I freeze the dough? Yes, you can freeze the dough for up to 3 months. Thaw in the refrigerator before baking.

How do I store the baked shortbread? Store them in an airtight container at room temperature for up to a week.

Can I use a different type of pepper? Absolutely! Try using serrano or poblano peppers for a different flavor profile.

Conclusion

Give this Cheesy Jalapeño Shortbread a try and experience the delightful blend of spicy, cheesy, and buttery flavors. I’d love to hear your thoughts and see your delicious creations, so be sure to share your experiences in the comments below!