Crisp Cheesy Jalapeño Shortbread (Print version)
Buttery cheddar shortbread rounds with jalapeño heat, crisp edges, and a slice-and-bake dough you can chill or freeze ahead.
# Ingredients:
For the shortbread dough
01 -
1 cup (226 g) unsalted butter, softened but cool
02 -
1 1/2 cups (170 g) sharp cheddar cheese, finely shredded
03 -
1/4 cup (25 g) finely grated parmesan cheese
04 -
1 3/4 cups (210 g) all-purpose flour
05 -
2 tablespoons (16 g) cornstarch
06 -
1/2 teaspoon kosher salt
07 -
1/2 teaspoon black pepper
08 -
1/2 teaspoon smoked paprika
09 -
1 small jalapeño, seeded if desired, finely minced and blotted dry
# Instructions:
01 -
Beat the butter in a mixing bowl until smooth, about 1 minute. Add the cheddar and parmesan and mix until evenly combined.
02 -
Add flour, cornstarch, salt, pepper, and smoked paprika. Mix on low just until crumbly, then fold in the minced jalapeño until the dough holds together when pressed.
03 -
Divide the dough in half. Roll each half into a log about 1 1/2 inches wide, wrap tightly in plastic wrap, and chill for at least 1 hour until firm.
04 -
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
05 -
Cut the chilled logs into 1/4-inch thick slices. Arrange on the prepared baking sheets about 1 inch apart.
06 -
Bake for 15-18 minutes, until the edges are lightly golden and the centers look set. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Good to know:
01 -
Chill time is important for clean slices and crisp edges.
02 -
Bake one tray at a time for the most even browning.
03 -
Nutrition is an estimate per shortbread round.