Indulge in the savory delight of Cheesy Jalapeño Shortbread, a unique twist on the classic shortbread cookie. This delectable recipe, hailing from the Southern United States, masterfully marries the creamy texture of cheese with the zesty punch of jalapeños. The blend of these two flavors results in a scrumptious cookie that’s both rich and tantalizingly spicy. It’s an ideal choice for gatherings or simply when you’re in the mood for a tasty snack. These cookies are not just delicious but also a guaranteed hit at any event.
Pair these Cheesy Jalapeño Shortbread cookies with various sides to enhance your snacking experience. They’re fantastic with a bowl of zesty salsa or smooth guacamole for a simple snack. If you’re planning a more elaborate appetizer spread, they complement a charcuterie board filled with cured meats, olives, and pickles perfectly. These cookies also make a great accompaniment to a warm bowl of chili or add a delightful twist to a fresh summer salad.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 egg, lightly beaten
8 tablespoons cold butter, cubed
2 cups cheddar or pepper jack cheese, grated
2-3 jalapeño peppers, finely minced
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In a large bowl, mix flour and salt.
Work in the butter until you have a dry, crumbly mixture.
Add the beaten egg, cheese, and jalapeño, mixing well.
Form the dough into a ball, wrap in plastic, and chill in the refrigerator for 1 hour.
Heat your oven to 400°F.
Shape the dough into 1-inch balls and place them on a greased or lined baking sheet, spaced apart.
Flatten each ball using a mug or jar.
Bake for about 15 minutes, or until they turn lightly golden.
Let them cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
Serve these delightful Cheesy Jalapeño Shortbread cookies as a snack, appetizer, or a side to your favorite dishes. They’re sure to be a popular choice among your friends and family!