Cheesy Jalapeño Shortbread
🧀 Cheesy Jalapeño Shortbread
If you love buttery, savory snacks with a little kick, these Cheesy Jalapeño Shortbread bites are sure to become a favorite. Rich cheddar and Parmesan replace the traditional sweetness of classic shortbread, while fresh jalapeño adds just the right amount of heat. A splash of pickled jalapeño brine brings a subtle tang that balances the richness and makes every bite irresistibly flavorful.
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Cheesy Jalapeño Shortbread
Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 1 cup (2 sticks) |
| All-purpose flour | 1¾ cups |
| Sharp cheddar cheese, finely shredded | 1½ cups |
| Grated Parmesan cheese | ¼ cup |
| Fresh jalapeño, seeded and finely chopped | 1 (or ½ for milder flavor) |
| Salt | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Garlic powder | ½ teaspoon |
| Smoked paprika | ¼ teaspoon |
| Pickled jalapeño brine (optional) | 1 tablespoon |
Instructions
Step 1: Prepare the Butter Mixture
In a large mixing bowl, beat the softened butter until smooth and creamy. Add the cheddar and Parmesan cheeses, mixing until fully blended into the butter.
Step 2: Mix in the Dry Ingredients
In a separate bowl, whisk together the flour, salt, black pepper, garlic powder, and smoked paprika. Gradually add the dry mixture to the butter and cheese mixture, mixing on low speed until a soft dough comes together.
Tip: Mix only until combined. Overworking the dough can result in a denser texture instead of the delicate, crumbly consistency that makes shortbread so enjoyable.
Step 3: Add the Jalapeños
Fold the chopped jalapeño and optional jalapeño brine into the dough until evenly distributed. If the dough feels overly soft or sticky, mix in a little extra flour until it’s easier to handle.
Step 4: Chill the Dough
Shape the dough into a log about 2 inches in diameter using plastic wrap. Refrigerate for at least 30 minutes to firm it up before baking.
Tip: Chilling helps the butter solidify, allowing the cookies to keep their shape and bake evenly.
Step 5: Slice and Bake
Preheat the oven to 350°F (175°C). Slice the chilled dough into ¼-inch rounds and arrange them on a parchment-lined baking sheet. Bake for 18–22 minutes, or until the edges are lightly golden.
Step 6: Cool and Enjoy
Allow the shortbread to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. They will become crisp and buttery as they finish cooling, making them perfect for serving as a snack, appetizer, or alongside your favorite soup or dip.
