Cheesy Jalapeño Shortbread presents an enticing departure from traditional shortbread cookies, blending the lusciousness of cheese with the fiery kick of jalapeños. Originating from the southern United States, this recipe pays homage to the harmonious marriage of diverse flavors, crafting a savory delight that is both charming and distinctive. Whether for a social gathering or a satisfying solo snack, these Cheesy Jalapeño Shortbread cookies are sure to delight.
Pair these savory delights with an array of accompaniments to suit different occasions. Enjoy them with fresh salsa or creamy guacamole for a laid-back snack, or elevate them to an appetizer by serving alongside a charcuterie board adorned with cured meats, olives, and pickles. They also complement a hearty bowl of chili splendidly or add a flavorful touch to a refreshing summer salad.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 lightly beaten egg
8 tablespoons cold, cubed butter
2 cups grated cheddar or pepper jack cheese
2-3 finely minced jalapeño peppers
In a large bowl, combine 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 it in plastic, and refrigerate for an hour.
Preheat the oven to 400°F.
Shape the chilled dough into 1-inch balls, placing them on a greased or lined baking sheet with space between each.
Flatten each dough ball using a mug or jar.
Bake for approximately 15 minutes or until they achieve a light golden color.
Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These versatile Cheesy Jalapeño Shortbread cookies make for a delightful treat, serving as a snack, appetizer, or side dish. Introduce them at your next gathering and witness their instant popularity!