Cheesy Jalapeño Shortbread

This Cheesy Jalapeño Shortbread is the savory answer to your favorite buttery cookie. By combining the rich, crumbly texture of a classic shortbread with the sharp bite of cheddar and the subtle heat of fresh jalapeños, you get an appetizer that is as sophisticated as it is addictive. The addition of the pickled brine is a brilliant “chef’s secret” that provides just enough acidity to cut through the richness of the butter and cheese.

Cheesy Jalapeño Shortbread

Ingredients:

How To Make Cheesy Jalapeño Shortbread:

Step 1: Cream the Base: In a large bowl, beat the softened butter with an electric mixer until smooth. Add the shredded cheddar and Parmesan, mixing until the cheeses are fully incorporated into the butter and the mixture looks creamy.

Step 2: Incorporate Dry Ingredients: Whisk the flour, salt, pepper, garlic powder, and paprika together in a separate bowl. With the mixer on low speed, slowly add the dry ingredients to the butter mixture until a soft dough forms.

Step 3: Add the Heat: Fold in the minced jalapeño and the optional brine. If the dough feels too sticky to handle, add 1/2 extra tablespoons of flour.

Tip: Wear gloves when mincing that jalapeño! The oils can linger on your skin and cause a nasty surprise later. If you want more heat, leave a few of the white seeds in.

Step 4: Shape and Chill: Turn the dough onto plastic wrap and roll it into a log about 2 inches in diameter. Wrap it tightly and chill in the fridge for at least 30 minutes. Chilling is vital—it prevents the shortbread from spreading too thin in the oven.

Step 5: Slice and Bake: Preheat your oven to 350°F. Slice the firm log into 1/4-inch rounds. Arrange them on a parchment-lined sheet pan and bake for 18/22 minutes, or until the edges are just starting to turn a light golden brown.

Step 6: Cool Down: Let them sit on the hot pan for 5 minutes to firm up, then move to a wire rack. They will get crispier as they cool!