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Cheesy Jalapeño Shortbread

Savory, buttery shortbread infused with sharp cheddar and spicy jalapeños, perfect for snacks and appetizers.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Shortbread Base
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1.5 cups shredded cheddar cheese
  • 2 tbsp diced jalapeños mild or hot
Optional Garnish
  • extra shredded cheddar cheese
  • thinly sliced jalapeño rings

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream the softened butter with shredded cheddar until smooth and fluffy.
  4. Stir diced jalapeños into the butter-cheese mixture.
  5. Gradually mix in the flour mixture until a soft, crumbly dough forms.
  6. Roll dough into a log or press into a 9x5-inch pan. Chill for 20 minutes.
  7. Slice into 1/2-inch rounds and place on baking sheet. Bake 18–20 minutes until lightly golden.
  8. Cool on a wire rack. Optionally garnish with extra cheese or jalapeño rings.

Notes

Shortbread can be frozen before baking. Adjust jalapeño heat to preference.