Description
These Cheesy Jalapeño Shortbread cookies are a savory delight, perfect for entertaining or as a flavorful snack. Packed with sharp cheddar, spicy jalapeños, and a hint of smoked paprika, these buttery bites are sure to impress.
Ingredients
Scale
Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
Add-Ins:
- 1/2 cup finely chopped pickled jalapeños (patted dry)
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/4 cup grated Parmesan cheese
Instructions
- Cream Butter: In a large bowl, cream the softened butter until smooth.
- Mix Dry Ingredients: Add flour, salt, smoked paprika, garlic powder, and black pepper. Mix until combined.
- Add Add-Ins: Fold in jalapeños, cheddar, and Parmesan. Mix into a dough.
- Shape and Chill: Divide dough, shape into logs, wrap, and chill for at least 1 hour.
- Bake: Preheat oven, slice dough, bake for 12–15 minutes until golden.
- Cool and Serve: Cool on a wire rack before serving warm or at room temperature.
Notes
- For extra spice, add cayenne or fresh jalapeños.
- Great for entertaining and pair well with wine or cocktails.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 shortbread
- Calories: 110
- Sugar: 0g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
