Cheesy Jalapeño Shortbread Recipe

These savory shortbread cookies mix the rich, buttery taste of typical shortbread with the zesty kick of jalapeños and the sharpness of cheese. Perfect for parties, snacks, or as a special accompaniment to soups and salads.

INGREDIENTS

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 cup shredded sharp cheddar cheese
• 1-2 jalapeños, finely diced (adjust in accordance to your spice preference)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)

INSTRUCTION

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a giant mixing bowl, mix the softened butter and shredded cheddar cheese.
3. Use a hand mixer or stand mixer to beat them collectively till easy and creamy.
4. Add the diced jalapeños to the butter and cheese mixture. Stir properly to evenly distribute the jalapeños all through the mixture.
5. In a separate bowl, whisk collectively the all-purpose flour, salt, black pepper, and garlic powder (if using).
6. Gradually add the dry components to the butter and cheese mixture, mixing till a dough forms. You may additionally want to use your arms to knead the dough collectively till it comes collectively completely.
7. Once the dough is formed, switch it onto a gently floured surface. Roll the dough out to about 1/4 inch thickness.
8. Use a cookie cutter or a knife to reduce the dough into your preferred shapes.
9. Place the cutouts onto the organized baking sheet, leaving a little area between every one.
10. Bake the shortbread in the preheated oven for 12-15 minutes, or till the edges are golden brown.
11. Once baked, take away the shortbread from the oven and permit them to cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to cool completely.
12. Serve the tacky jalapeño shortbread as a scrumptious appetizer or snack, and experience the flavorful aggregate of cheese and spice!

Enjoy.

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