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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
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a giant mixing bowl, mix the softened butter and shredded cheddar cheese.
- Use a hand mixer or stand mixer to beat them collectively till easy and creamy.
- Add the diced jalapeños to the butter and cheese mixture. Stir properly to evenly distribute the jalapeños all through the mixture.
- In a separate bowl, whisk collectively the all-purpose flour, salt, black pepper, and garlic powder (if using).
- 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.
- Once the dough is formed, switch it onto a gently floured surface. Roll the dough out to about 1/4 inch thickness.
- Use a cookie cutter or a knife to reduce the dough into your preferred shapes.
- Place the cutouts onto the organized baking sheet, leaving a little area between every one.
- Bake the shortbread in the preheated oven for 12-15 minutes, or till the edges are golden brown.
- 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.
- 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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