Cheesy Jalapeño Shortbread
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup shredded sharp cheddar cheese
1 cup all-purpose flour
½ cup cornstarch
¼ teaspoon salt
¼ teaspoon cayenne pepper (optional, for extra heat)
1-2 fresh jalapeños, finely chopped (seeds removed for less heat)
1 tablespoon chopped fresh cilantro (optional, for flavor)
½ teaspoon garlic powder (optional)
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Step 2: Make the Dough
In a large mixing bowl, beat the softened butter until creamy.
Add the shredded cheddar cheese and mix until well combined.
In another bowl, whisk together the flour, cornstarch, salt, cayenne pepper (if using), and garlic powder (if using).
Gradually add the dry ingredients to the butter and cheese mixture, mixing until a soft dough forms.
Gently fold in the chopped jalapeños and cilantro (if using) until evenly distributed.
Step 3: Shape the Cookies
Turn the dough out onto a lightly floured surface. Shape it into a log about 1.5 inches in diameter.
Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.
Step 4: Slice and Bake
Once chilled, remove the dough from the refrigerator and slice it into ¼-inch thick rounds.
Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden.
Step 5: Cool and Serve
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve as a savory snack or appetizer. They are great on their own or paired with a dipping sauce.