Cheesy Jalapeño Shortbread

 

Cheesy Jalapeño Shortbread

Ingredients:

1 ½ cups all-purpose flour

½ teaspoon salt

8 tablespoons (1 stick) cold butter, cubed

2 cups grated cheddar or pepper jack cheese

1 egg, lightly beaten

2-3 fresh jalapeño peppers, finely minced

Directions:

Combine Dry Ingredients:

In a mixing bowl, combine the all-purpose flour and salt.

Cut in Butter:

Add the cubed butter to the flour mixture.

Use a pastry blender or two forks to work the butter into the flour until the mixture resembles coarse crumbs.

Incorporate Egg:

Add the beaten egg to the mixture and stir until fully combined.

Add Cheese and Jalapeños:

Fold in the grated cheese and minced jalapeños until the mixture forms a dough.

Chill the Dough:

Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour.

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Form and Shape:

Remove the chilled dough from the refrigerator. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, leaving about 2 inches of space between each ball.

Gently flatten each ball using the bottom of a glass or jar.

Bake:

Bake in the preheated oven for 14 to 18 minutes, or until the edges of the shortbreads are golden brown.

Cool:

Let the shortbreads cool on the baking sheet for 5 minutes.

Transfer them to a wire rack to cool completely.