Cheesy Jalapeño Shortbread Recipe

Introduction

Cheesy Jalapeño Shortbread combines the rich, buttery texture of classic shortbread with a spicy kick from fresh jalapeños. These savory treats are perfect for a snack or party appetizer, offering a delightful blend of sharp cheddar and smoky heat.

Ingredients

• 2 sticks Unsalted Butter, softened
• 1.75 cups All-purpose Flour
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.5 teaspoon Garlic Powder (optional)
• 0.25 teaspoon Smoked Paprika (optional)
• 1.5 cups Sharp Cheddar Cheese, shredded
• 0.25 cups Parmesan Cheese, shredded
• 1 whole Fresh Jalapeño, minced
• 1 tablespoon Pickled Jalapeño Brine (optional)

Instructions

1. Step 1: Soften the unsalted butter to room temperature. Grate the sharp cheddar cheese and finely chop the fresh jalapeño.
2. Step 2: In a mixing bowl, combine the all-purpose flour, salt, black pepper, garlic powder, and smoked paprika if using. Blend in the softened butter and both cheeses until the mixture becomes crumbly.
3. Step 3: Add the minced jalapeños and pickled jalapeño brine (if using) to the dough and mix until evenly distributed. If the dough feels too dry, add a small amount of cream or water to bring it together.
4. Step 4: Shape the dough into a 2-inch log and wrap it tightly in plastic wrap. Refrigerate for 30 minutes to firm up.
5. Step 5: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Step 6: Remove the dough from the refrigerator and slice it into ¼-inch rounds. Place the rounds spaced apart on the prepared baking sheet.
7. Step 7: Bake for 18 to 22 minutes, until the edges are lightly golden.
8. Step 8: Allow the shortbreads to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Tips & Variations

• For milder heat, remove the jalapeño seeds before chopping. For extra spice, add a pinch of cayenne pepper to the dough.
• Try swapping Parmesan with Asiago cheese for a different sharp flavor.
• If dough feels sticky, chill it a little longer before slicing to prevent sticking.

Storage

Store the shortbreads in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 1 month. To reheat, warm briefly in a low oven or microwave until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it wrapped in the refrigerator for up to 24 hours before baking.

What can I substitute for fresh jalapeño?

If fresh jalapeños aren’t available, you can use canned diced green chilies or reduce the amount if using jarred jalapeños, as they tend to be milder and wetter.

Cheesy Jalapeño Shortbread Recipe

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★★★★★

4.9 from 84 reviews

Cheesy Jalapeño Shortbread is a savory and spicy twist on classic shortbread cookies. This recipe combines sharp cheddar and Parmesan cheeses with fresh and pickled jalapeños for a delightful flavor punch. The buttery, crumbly texture of the shortbread pairs perfectly with the heat and tang of the peppers, making it an irresistible snack or appetizer.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: Approximately 24 shortbread rounds 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

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For the Dough

• 2 sticks Unsalted Butter, softened
• 1.75 cups All-purpose Flour
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper

Optional Seasonings

• 0.5 teaspoon Garlic Powder
• 0.25 teaspoon Smoked Paprika

For the Cheese

• 1.5 cups Sharp Cheddar Cheese, shredded
• 0.25 cups Parmesan Cheese

For the Heat

• 1 whole Fresh Jalapeño, minced
• 1 tablespoon Pickled Jalapeño Brine (optional)

Instructions

1. Preparation: Begin by letting your unsalted butter soften to room temperature, making it easier to mix. Grate the sharp cheddar cheese and finely chop the fresh jalapeño.
2. Making Dough: In a mixing bowl, combine the all-purpose flour, salt, black pepper, and optional seasonings like garlic powder and smoked paprika. Add the softened butter and both cheeses and work the mixture until it becomes crumbly. Incorporate the minced jalapeños and pickled jalapeño brine (if using), mixing thoroughly. If the dough feels too dry, adjust consistency with a small amount of cream or water.
3. Shaping: Roll the dough into a 2-inch diameter log shape, then wrap it tightly in plastic wrap. Refrigerate the dough log for 30 minutes to firm up.
4. Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough log into ¼-inch thick rounds and arrange them spaced apart on the baking sheet. Bake for 18 to 22 minutes, or until the edges are golden brown.
5. Cooling and Serving: Allow the shortbreads to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for best flavor.

Notes

• Adjust the number of jalapeños or use less pickled jalapeño brine to control heat level.
• For extra flavor, you can add a pinch of smoked paprika or garlic powder to the dough.
• Store baked shortbreads in an airtight container for up to 5 days to maintain freshness.
• These shortbreads are delicious served with a creamy dip or alongside a charcuterie board.

Keywords: cheesy jalapeño shortbread, savory shortbread, spicy snack, cheddar jalapeño cookies, appetizer, easy baking recipe