Herb-Infused Cheesy Jalapeño Shortbread
These savory shortbread bites are rich, buttery, and packed with fresh herbs, spicy jalapeños, and melty cheese. Perfect for cocktail parties, charcuterie boards, or as a bold twist on a holiday cookie platter.
INGREDIENTS:
2 cups all-purpose flour
1/2 tsp salt
1 tbsp fresh rosemary finely chopped
1 cup butter cold, cubed
1 egg lightly beaten
1 cup cheddar or pepper jack cheese grated
2 tbsp jalapeños minced
1 tsp fresh thyme leaves
DIRECTIONS:
Combine all-purpose flour, salt, and finely chopped fresh rosemary in a large bowl.
Cut in cold cubed butter until the mixture is dry and crumbly.
Stir in a lightly beaten egg, grated cheddar or pepper jack cheese, minced jalapeños, and fresh thyme leaves.
Roll the dough into a ball, cover with plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 400°F (200°C).
Shape the dough into 1-inch balls and place them on a greased or lined baking sheet, a few inches apart.
Flatten each ball with a mug or jar.
Bake for about 15 minutes, or until lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.