This recipe combines the buttery richness of traditional shortbread with the bold flavors of cheese and jalapeños, creating a savory treat that’s perfect for any occasion.
Ingredients
Scale:
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional, for extra heat)
1 cup unsalted butter, softened
1 cup shredded sharp cheddar cheese
1/2 cup finely chopped fresh jalapeños (seeds removed for less heat)
1/4 cup granulated sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
In a medium bowl, whisk together the all-purpose flour, salt, and cayenne pepper (if using).
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
Stir in the shredded cheddar cheese and finely chopped jalapeños until well incorporated.
Gradually add the flour mixture to the cheese mixture, mixing on low speed until just combined.
Turn the dough out onto a lightly floured surface. Roll it into a log shape, about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 30 minutes.
Once chilled, slice the log into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
