Cheesy Jalapeño Shortbread – Experience the fiery goodness of our Cheesy Jalapeño Shortbread cookies – a combination of flavorful cheese and spicy peppers, in a perfectly crumbly treat. These cookies are a must-try for those who enjoy a hint of heat with their snacks. With every bite, you’ll relish the taste of cheddar cheese intertwined with the kick of fresh jalapeños. This recipe is a way to add a twist to your snack time!
I vividly recall the first time I mixed up these rounds of pure delight. It was a rainy afternoon. I yearned for something unique, something that went beyond just sweetness and packed an explosion of flavors. As I blended the dough together filling the kitchen with the tantalizing aroma of jalapeños I knew I had stumbled upon something special. Even my husband, who tends to be skeptical about trying new flavors took one bite. Became an instant fan. As for my child? Well, let’s just say that those cookies vanished quicker than I could utter “Cheesy Jalapeño Shortbread.” They have since become a family favorite requested time and again at gatherings and on weekends.
What makes this Cheesy Jalapeño Shortbread truly special?
What truly distinguishes these Cheesy Jalapeño Shortbreads is their balance, between flavors and textures. With every bite, you’ll experience a contrast, between the tangy cheese and the fresh fiery jalapeño. All of this is perfectly nestled within a crumbly buttery cookie that simply melts in your mouth. These cookies not only offer a twist on the classic sweet shortbread but they also showcase their versatility. Equally enjoyable alongside a warm cup of tea or, as part of an innovative cheese platter. They are sure to spark conversations and please your taste buds. Exemplify the magic that occurs when you fearlessly blend spicy and savory flavors.
What You Need To Make This Cheesy Jalapeño Shortbread Recipe?
All-Purpose Flour: The foundation of our shortbread, this pantry staple is the canvas upon which our flavor masterpiece will be painted. It’s essential for creating that classic shortbread structure that holds up to the bold mix-ins.
Salt: Just half a teaspoon, but it’s the silent hero that enhances all the other flavors, ensuring the shortbread is seasoned to perfection.
Cold Butter: The secret to our shortbread’s dreamy texture. Cubed and chilled, it’s worked into the flour to create little pockets of buttery bliss that steam in the oven for the flakiest, most tender bite.
Cheese: Oh, the cheese! Here’s where you wield your power of choice. Sharp cheddar brings a classic, bold tang, while pepper jack sneaks in a gentle heat. Grate it yourself for the best melting and flavor infusion.
Egg: Our culinary glue, lightly beaten. It binds our dough with a subtle richness and contributes to the golden glow of the baked shortbread.
Fresh Jalapeño Peppers: The pièce de résistance. Minced fine, they disperse their spicy kick throughout each cookie, providing little bursts of heat that cut through the richness of the dough.
Steps To Make Cheesy Jalapeño Shortbread:
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Step 1: Start by conspiring with flour and salt in a large gathering bowl. With a pastry knife or the back of two forks, plot to cut in the butter until the mixture resembles a sandy beach at dawn—dry and crumbly. Gently fold in the beaten egg, then stir in the cheddar or pepper jack until it’s a celebration of flavors. Finally, welcome the jalapeños to the party.
Step 2: Shape the dough’s destiny into a ball and give it a cozy wrap in plastic. Let it chill in the fridge, much like you would on a well-deserved break, for about 1 hour.
Step 3: When you’re ready to turn up the heat, preheat your oven to a fiery 400°F. Roll your dough into 1-inch spheres of potential and arrange them on their greased or lined stage, giving them room to perform about 2 inches apart. Take a flat-bottomed mug or jar and gently press each one to give it just enough confidence to stand up, but not too much—it’s not a rise they’re looking for.
Step 4: Bake for 14-18 minutes, just until the shortbreads begin to blush with a golden hue. Let them cool on their pan stage for a grace period of 5 minutes, then transfer to a wire rack to cool off completely before they make their grand entrance to your palate.
Tip:
To achieve the level of spiciness without overpowering the balance of flavors in your Cheesy Jalapeño Shortbread take into account the individual tolerance, for spices among your audience and the specific jalapeños you are using as their heat levels can vary significantly. Before incorporating them into your dough taste a piece of the jalapeño. If they are milder you may opt to use an amount or even keep some seeds for a kick. On the other hand if they are particularly hot you can adjust by using jalapeños or removing the seeds and veins since they contain most of the capsaicin (the compound responsible, for peppers heat). By doing so you can ensure that each batch has the right amount of zing to complement the richness of cheese and butter.
Frequently Asked Questions:
Can I use pickled jalapeños instead of fresh?
While fresh jalapeños provide a level of heat and crunch you can opt for pickled jalapeños to give your dish a tangy twist. Just make sure to pat them dry before adding them to the dough to avoid introducing moisture.
How do I store these shortbreads?
To keep these shortbreads fresh store them in an airtight container at room temperature for, up to one week. If you want to regain their crispy texture simply reheat them in the oven for a few minutes before serving.
Can I freeze the dough for later use?
Absolutely! The Cheesy Jalapeño Shortbread dough freezes wonderfully. To do so tightly wrap the dough ball in plastic wrap. Then place it inside a freezer bag or an airtight container to prevent freezer burn and any potential transfer of odors. Don’t forget to label your package with the date as the dough will maintain its quality for up to three months in the freezer. When you’re ready to bake thaw the dough in the fridge. Let it come briefly back up to room temperature for easier handling. Shape it as originally planned, bake it, and enjoy freshly baked shortbread, with all the convenience of advance preparation.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Jalapeño Shortbread
Ingredients
- 1 1/2 c all-purpose flour
- 1/2 tsp salt
- 8 tbsp 1 stick cold butter, cubed
- 2 c grated cheddar or pepper jack cheese
- 1 egg lightly beaten
- 2-3 fresh jalapeño peppers finely minced
Instructions
- In a mixing bowl combine 1 1/2 cups of flour and 1/2 teaspoon of salt.
- Add 8 tablespoons of butter cut into cubes to the flour mixture. Use a pastry blender or two forks to incorporate the butter into the flour until the mixture looks like crumbs.
- Gently mix in one beaten egg until combined.
- Fold in 2 cups of cheese and the minced jalapeños until everything comes together as a dough.
- Shape the dough into a ball wrap it with plastic wrap and refrigerate for 1 hour.
- Preheat your oven to 400°F (200°C).
- Take out the chilled dough. Roll it into balls about 1 inch, in size. Place them on a baking sheet lined with parchment paper making sure they are 2 inches apart.
- Slightly flatten each ball using the bottom of a glass or jar.
- Bake in the preheated oven, for around 14 to 18 minutes. Until you notice the edges starting to turn brown.
- Allow the shortbreads to cool on the baking sheet for 5 minutes before transferring them onto a wire rack to cool completely.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
9 Responses
Been cooking and baking for 56 years and have never seen cheesy jalapeño deliciousness made this way. Just in time for the holidays I will be making these. My husband will be so happy when he sees and tastes these. I will probably end up making a double batch. Thanks for sharing this recipe. Hello from Missouri. **
This looks so good! What a great combination of flavors!
Absolutely delicious!
Delicious! Making them again for a party.
I read some comments that mentioned they added water to bring the dough together. No need to do that! After all the ingredients are mixed together, use your hands to mix and eventually the butter softens and brings the dough together.
Simply delicious!
Thank you for this suggests I wasn’t sure what to do with this crumbly dough.
I’d like to serve them at our neighborhood happy hour. I will see how they turn out when they cool down.
Hello! I’ve had an over abundance of peppers in my garden this summer this recipe looks delicious. I’m wondering if instead of individual rounds the dough could be formed in a log and refrigerated then sliced into individual crackers?
Delicious. I’ve made these with several different tweaks. Added 1 more beaten egg = chewier texture. Added a little cream to make the dough come together = crispier texture. Keep in mind the dough should be dry and slightly crumbly. Made them with pickled and fresh jalapeños. Both good. Added flaky salt to the top right after coming out of oven also is a great final touch.
Hi Evan! Thanks so much for sharing your experience and all those creative tweaks! It’s awesome to see how you’ve experimented with the recipe, from adding an extra egg for chewiness to that final touch of flaky salt—yum! The pickled vs. fresh jalapeños idea sounds like a fantastic way to play with flavor, too. And yes, the dough should be a bit crumbly, which keeps that perfect shortbread texture. Thanks for your feedback, and happy baking!