Cheesy Jalapeño Shortbread

INGREDIENTS

1 ½ cups all-purpose flour

½ teaspoon salt

8 tablespoons (1 stick) cold butter, cubed

2 cups grated cheddar or pepper jack cheese

1 egg, lightly beaten

2 to 3 fresh jalapeño peppers, finely minced

PREPARATION

Combine flour and salt in a large bowl. Cut in butter using a pastry knife or two forks. Mixture will be dry and crumbly. Stir in beaten egg and then add cheese and jalapeño. Roll into a ball and cover with plastic wrap. Refrigerate for 1 hour.

Heat oven to 400°F. Roll dough into 1” balls and place on greased or lined baking sheet spaced 2” apart. Press each cookie to flatten slightly using a flat-bottomed mug or jar.

Bake for 14 to 18 minutes or until shortbread is just beginning to turn golden brown. Allow to cool on pan for 5 minutes and then transfer to wire rack to cool completely before serving.

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