Description
These Cheesy Jalapeño Shortbread cookies are a delightful savory treat, combining the creamy sharpness of cheddar and Parmesan cheeses with the spicy kick of fresh jalapeños. Perfect as a snack or appetizer, they boast a tender, buttery texture with a zesty finish that excites the palate.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
Wet Ingredients
- 1/4 cup unsalted butter (softened)
- 1–2 pieces fresh jalapeños (deseeded and finely chopped, adjust based on heat preference)
- 2 tablespoons cold water
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Combine Dry Ingredients: In a mixing bowl, thoroughly mix the all-purpose flour, sharp cheddar cheese, Parmesan cheese, salt, black pepper, and optional cayenne pepper to evenly distribute flavors.
- Incorporate Butter: Add the softened unsalted butter to the dry mixture and use a spatula to blend until the mixture has a coarse crumbly texture.
- Add Jalapeños and Water: Fold in the finely chopped jalapeños. Gradually add cold water one tablespoon at a time, mixing gently until the dough just comes together. Use only as much water as needed to bind the dough.
- Roll Out Dough: Transfer the dough onto a lightly floured surface and roll it out to approximately 1/4 inch thickness using a rolling pin.
- Cut Shapes: Use a cookie cutter for preferred shapes or simply cut the dough into squares with a knife for a rustic look.
- Arrange on Baking Sheet: Place the cut cookies on the prepared baking sheet, spacing them so they do not touch.
- Bake: Bake in the preheated oven for 20-25 minutes or until the edges turn a golden brown color.
- Cool: Remove the shortbread from the oven, let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Adjust the number of jalapeños to control the spiciness to your preference.
- Cayenne pepper is optional but adds an extra level of heat if desired.
- Make sure butter is softened but not melted to achieve the right dough consistency.
- If dough is too crumbly, add cold water very gradually; too much water can make it sticky.
- Store baked shortbread in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 0.3g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Cheesy shortbread, jalapeño cookies, savory snack, cheddar cheese cookies, spicy shortbread
