INGREDIENTS:
1 1/2 cups all-purpose flour
Half a teaspoon of salt
One egg, lightly whisked
Eight tablespoons (one stick) of diced cold butter
Two cups of shredded pepper jack or cheddar cheese
Two to three finely chopped jalapeño peppers
INSTRUCTIONS:
Whisk the flour and salt together in a large mixing bowl.
Cut the butter into the flour mixture with your fingertips or a pastry cutter until the butter resembles crumbly, dry pea-sized pieces.
Add the shredded cheese, minced jalapeños, and beaten egg and stir gently until the mixture comes together.
To firm up, roll the dough into a ball, cover with plastic wrap, and refrigerate for approximately one hour.
Preheat the oven to 400°F (200°C) and gently grease or line a baking sheet with parchment paper before baking.
Form the cold dough into 1-inch balls and arrange them, a few inches apart, on the baking sheet that has been prepared.
Gently press each ball of dough flat with the bottom of a mug or jar.
Bake for about 15 minutes, or until the edges are just beginning to turn brown, in a preheated oven.
After five minutes of cooling on the baking sheet, move the shortbread to a wire rack to finish cooling.
You may eat these Cheesy Jalapeño Shortbread cookies as a side dish, appetizer, or snack. They will be a hit at any table thanks to their distinct flavor character. Whether you’re enjoying them on their own or as part of a larger spread, these savory treats promise to deliver a burst of flavor that’s sure to please any palate.
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