Herb-Infused Cheesy Jalapeño Shortbread
A savory twist on classic shortbread made with fresh herbs, melty cheese, and a spicy jalapeño kick.
- Prep Time: 15 minutes (plus 1 hour chill time)
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 24 shortbreads
- Category: Appetizer / Snack / Savory Baking
- Method: Baking
- Cuisine: American / Fusion
- Diet: Vegetarian
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
1 cup sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
1–2 jalapeños, seeded and finely minced
2 tablespoons fresh herbs (rosemary, thyme, or parsley), finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a large bowl, cream together softened butter and cheeses until smooth.
Add in minced jalapeños, herbs, garlic powder, salt, and pepper. Mix until incorporated.
Gradually add flour, stirring until dough comes together.
Shape dough into a log (about 2 inches in diameter). Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Slice chilled dough into 1/4-inch rounds and place on baking sheet.
Bake for 14–16 minutes, or until edges are lightly golden.
Cool slightly before serving warm or at room temperature.
Notes
For spicier shortbread, leave jalapeño seeds in.
Store in an airtight container for up to 1 week.
These freeze well — freeze dough log and slice/bake as needed.
Pairs well with creamy dips, chili, or charcuterie boards.
