Cheesy Jalapeño Shortbread

INGREDIENTS:

1 cup (2 sticks) unsalted butter, softened

2 cups all-purpose flour

1 cup sharp cheddar cheese, grated

1/4 cup Parmesan cheese, grated

2-3 tablespoons finely chopped fresh jalapeños (adjust for spice level)

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika (optional)

1 tablespoon fresh chives, chopped (optional, for garnish)

DIRECTIONS:

Step 1: Prepare the Dough

Mix Butter and Cheese: In a mixing bowl, beat the softened butter with an electric mixer until creamy. Add the grated cheddar and Parmesan cheeses, mixing until well combined.

Add Dry Ingredients: Gradually add the all-purpose flour, salt, black pepper, garlic powder, and smoked paprika (if using) to the butter-cheese mixture. Continue mixing until a soft dough forms.

Incorporate Jalapeños: Gently fold in the finely chopped jalapeños, ensuring they’re evenly distributed throughout the dough.

Step 2: Shape and Chill the Dough

Form the Dough Log: Transfer the dough onto a sheet of parchment paper or plastic wrap. Shape it into a log, approximately 2 inches in diameter. Roll the log tightly in the parchment or wrap and refrigerate for at least 1 hour or until firm.

Chill the Dough: Chilling the dough helps the flavors meld together and makes it easier to slice.

Step 3: Preheat the Oven and Slice the Dough

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat …