Enjoy these Cheesy Jalapeño Shortbread cookies—they’re great for snacking, appetizers, or sides. A guaranteed hit at your next gathering!
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 lightly beaten egg
8 tablespoons cold butter, cubed
2 cups grated cheddar or pepper jack cheese
2-3 jalapeño peppers, finely minced
In a large bowl, mix the flour and salt.
Cut in the cold butter until the mixture resembles dry crumbs.
Stir in the beaten egg, grated cheese, and minced jalapeños.
Form the dough into a ball, wrap in plastic, and refrigerate for an hour.
Preheat the oven to 400°F.
Shape the chilled dough into 1-inch balls and place them on a greased or lined baking sheet, spaced apart.
Flatten each dough ball using a mug or jar.
Bake for about 15 minutes or until they turn lightly golden.
Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.