Cheesy Jalapeño Shortbread Recipe for Spicy Snackers

My kitchen experiments with cheesy jalapeño shortbread recently sparked pure culinary magic.

Crisp and unexpected, this savory treat combines buttery richness with spicy excitement.

Sharp cheddar melts into delicate crumb layers, creating an irresistible texture that surprises guests.

Comfort meets bold flavors in each delicate bite.

Regional cheese selections can dramatically alter the recipe’s personality, inviting creative exploration.

Unexpected ingredients often produce the most memorable dishes.

You’ll want to share these addictive crackers with everyone who stops by.

Let’s transform simple pantry staples into something extraordinary that celebrates spontaneous cooking.

Why Jalapeno Shortbread Hits the Perfect Spicy-Savory Note

• This cheesy jalapeno shortbread offers an irresistible twist on classic treats.
• Adjust the jalapeno quantity to control heat level, making it perfect for different spice preferences.
• Prepare the dough ahead and refrigerate, allowing for spontaneous baking whenever cravings strike.
• Serve these crispy, cheesy bites as a crowd-pleasing starter that impresses guests with minimal effort.

What You Need to Make Jalapeno Shortbread

• Butter, Cheddar Cheese: Creamy base that provides rich flavor and tender texture. Soft butter helps bind ingredients and creates flaky shortbread.
• Flour: Essential dry ingredient for creating shortbread structure. All-purpose flour works best for consistent texture.

• Salt, Black Pepper, Smoked Paprika: Enhances overall flavor profile with subtle spiciness and depth. Freshly ground pepper recommended for more intense taste.
• Jalapeno: Adds sharp, spicy kick to the shortbread. Fresh jalapeno provides better heat and flavor compared to pickled versions.

• Plastic Wrap: Used for shaping and chilling dough logs. Standard kitchen plastic wrap helps maintain dough shape during refrigeration.

How to Bake Jalapeno Shortbread That’s and

Step 1: Whip Creamy Base

Grab your mixing bowl and transform softened butter into a silky smooth canvas. Fold in shredded cheddar cheese, blending until the mixture looks luxuriously combined.

Step 2: Blend Dry Elements

Introduce flour, salt, black pepper, and smoked paprika into the buttery mixture. Stir gently until the dough begins to form. Sprinkle in finely chopped jalapeno peppers, ensuring an even distribution of spicy goodness.

Step 3: Shape and Chill Dough

Divide the dough into two equal sections. Roll each portion into a perfect log shape, approximately 1.5 inches wide. Wrap each log securely in plastic wrap and park them in the refrigerator for a minimum of one hour until they firm up completely.

Step 4: Prepare Baking Station

Warm up the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Slice the chilled dough logs into delicate 1/4-inch rounds. Arrange the rounds on the prepared baking sheet, leaving about an inch of space between each shortbread.

Step 5: Bake to Golden Perfection

Slide the baking sheet into the oven. Bake for 15-18 minutes until the edges turn a delicate golden color. Allow the shortbread to rest on the baking sheet for a few moments. Transfer to a wire rack and let them cool completely before indulging.

Pro Tips for Irresistibly Flaky Jalapeno Shortbread

• Chill Thoroughly: Refrigerate dough for at least 1 hour to prevent spreading and ensure crisp, clean-edged shortbread.
• Dice Jalapenos Finely: Mince peppers uniformly to distribute heat evenly and prevent large spicy chunks in the shortbread.
• Control Spice Level: Remove jalapeno seeds for milder flavor or add more for extra kick, depending on heat preference.
• Use Quality Cheese: Select sharp cheddar for robust flavor that complements the buttery shortbread texture.
• Freeze for Later: Wrap uncut dough logs in plastic and freeze up to 3 months for spontaneous entertaining or quick snacks.

Best Ways to Store and Reheat Jalapeno Shortbread

• Store shortbread cookies in a sealed container for up to 5 days, keeping them crisp and fresh at the bottom of the refrigerator.
• Pack cooled shortbread between parchment paper layers in a freezer-safe container, where they'll stay delicious for 2-3 months.
• Warm shortbread briefly in a preheated 300F oven for 3-5 minutes to restore their original crispness and enhance the cheese flavor.
• Let frozen or refrigerated shortbread sit at room temperature for 15-20 minutes before serving to soften slightly and bring out their rich flavor.

What to Serve with Jalapeno Shortbread

• Uncork a crisp white wine like Sauvignon Blanc to complement the sharp cheddar and spicy jalapeno notes, balancing the shortbread's rich, buttery texture.
• Pair with a refreshing cucumber mint yogurt dip that soothes the jalapeno's heat while adding a creamy, tangy counterpoint to the cheesy shortbread.
• Select a light wheat beer or pale ale that cuts through the butter's richness and enhances the shortbread's smoky paprika undertones without overwhelming the delicate flavors.
• Arrange these shortbread rounds alongside mild prosciutto or creamy goat cheese to create a balanced appetizer board that highlights the shortbread's complex spice and cheese profile.

Creative Twists on Jalapeno Shortbread

• Gluten-Free Shortbread: Replace wheat flour with almond flour or gluten-free all-purpose flour blend for those with wheat sensitivities.
• Vegan Cheese Version: Swap dairy butter for vegan butter and use nutritional yeast or dairy-free cheese alternative to maintain the cheesy flavor profile.
• Low-Sodium Option: Reduce salt content and use low-sodium cheese to create a heart-friendly version of the shortbread.
• Mild Pepper Alternative: Substitute jalapenos with roasted green chiles or bell peppers for a less spicy, family-friendly snack that still offers great flavor complexity.

Cheesy Jalapeno Shortbread Recipe

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4.6 from 32 reviews

• Total Time: 30 minutes
• Yield: 12 1x

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Description

Savory jalapeno shortbread elevates classic baking with spicy cheese goodness. Rich buttery rounds deliver warm southwestern comfort straight to hungry palates.

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Ingredients

Scale 1x2x3x

Cheese:

• 1 ½ cups shredded sharp cheddar cheese

Flour and Seasonings:

• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for extra flavor)

Fats and Peppers:

• 1 cup (2 sticks or 226 grams) unsalted butter, softened
• 1 small jalapeno, finely diced (remove seeds for less heat)

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Instructions

1. Create a fluffy base by whipping softened butter until it reaches a velvety consistency, then fold in shredded cheddar cheese, ensuring a uniform blend of creamy textures.
2. Gradually incorporate flour, salt, black pepper, and smoked paprika into the butter-cheese mixture, gently mixing until a crumbly dough forms. Carefully fold in finely chopped jalapeno peppers, distributing them evenly throughout the mixture.
3. Divide the dough into two equal portions, rolling each into a cylindrical log approximately 1.5 inches thick. Encase each log tightly in plastic wrap, then refrigerate for at least 60 minutes to firm up and allow flavors to meld.
4. Heat the oven to 350F (175C) and prepare a baking sheet with parchment paper. Unwrap the chilled dough logs and slice them into thin rounds, approximately 1/4-inch thick. Arrange the rounds on the prepared baking sheet, leaving slight spacing between each shortbread.
5. Bake the shortbread for 15-18 minutes, watching for delicate golden edges as an indicator of doneness. Remove from the oven and allow the cookies to rest on the baking sheet briefly, then transfer to a wire cooling rack to achieve a crisp texture.

Notes

• Adjust jalapeno heat by removing seeds and membranes for milder shortbread or keeping them for extra spiciness.
• Experiment with different cheese varieties like sharp white cheddar, pepper jack, or gouda to create unique flavor profiles.
• Ensure butter is softened but not melted for the perfect dough consistency and ideal texture of shortbread.
• Freeze dough logs for up to one month, allowing you to slice and bake fresh shortbread whenever craving strikes.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snacks, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 1 g
• Sodium: 120 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 0.5 g
• Protein: 4 g
• Cholesterol: 45 mg