Description
Cheesy Jalapeño Shortbread is a savory, buttery, melt-in-your-mouth biscuit packed with sharp cheddar and spicy jalapeños. Perfect as an appetizer, snack, soup side, or party cracker, these savory shortbreads balance rich cheese flavor with gentle heat and crisp edges.
⏱ Time
Prep: 15 minutes
Chill: 30 minutes
Bake: 15 minutes
Total: 1 hour
🍽 Servings
24 shortbread rounds
🛒 Ingredients
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1 cup (2 sticks) unsalted butter, softened
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2 cups all-purpose flour
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1½ cups sharp cheddar cheese, finely shredded
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2 tbsp finely diced jalapeños (fresh or pickled, seeds removed)
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½ tsp salt
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¼ tsp garlic powder
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¼ tsp paprika
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¼ tsp black pepper
👩🍳 Instructions
1️⃣ Cream Butter
In bowl, beat butter until smooth.
2️⃣ Mix Dough
Add flour, cheese, jalapeños, salt, garlic powder, paprika, and pepper. Mix until crumbly, then press together into dough.
3️⃣ Shape & Chill
Form dough into 2 logs (about 2 inches thick), wrap in plastic, and chill 30 minutes.
4️⃣ Slice
Preheat oven to 350°F (175°C). Slice dough into ¼-inch rounds and place on lined baking sheet.
5️⃣ Bake
Bake 13–15 minutes, until edges are lightly golden. Cool on rack.
📝 Notes
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Sharp cheddar gives best flavor.
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Pickled jalapeños add tang and mild heat.
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Dough can be frozen for later baking.
💡 Tips
✔ Add parmesan for deeper flavor
✔ Brush tops with egg wash + sea salt
✔ Use cookie cutter shapes for holidays
✔ Serve with soups, dips, or charcuterie
❓ Q & A
Q: Can I make these gluten-free?
Yes — use 1:1 gluten-free flour blend.
Q: Can I store them?
Yes — airtight up to 5 days or freeze dough.
Q: Can I make them spicier?
Yes — leave jalapeño seeds in or add cayenne.
Q: Can I use cream cheese instead?
Cheddar works best for texture, but blends are okay.
WW Points (per piece — 1 of 24)
Blue: 5 points
Green: 6 points
Purple: 5 points
✅ How to Make It Anti-Inflammatory
✔ Use olive oil or avocado oil butter substitute
✔ Use whole wheat or almond flour
✔ Reduce cheese, add turmeric or herbs