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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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  • https://twitter.com/12tomatoes
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@typeRecipe
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@idhttps://12tomatoes.com/cheesy-jalapeno-shortbread/#recipe
headline
nameCheesy Jalapeño Shortbread
descriptionThese are dangerously snackable.
urlhttps://12tomatoes.com/cheesy-jalapeno-shortbread
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cubed
  • 2 cups grated cheddar or pepper jack cheese
  • 1 egg, lightly beaten
  • 2-3 fresh jalapeño peppers, finely minced
Preparation
  1. 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.
  2. 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.
  3. Bake for 14-18 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.
These are dangerously snackable.
Course: Snack
Diet(s): Vegetarian, Vegetarian
Allergen(s): Gluten, Milk, Gluten, Milk

Recipe adapted from Food 52.

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Cheesy Jalapeño Shortbread

The perfect side or snack.

Cheesy Jalapeño Shortbread

4.4 from 168 votes
Cuisine: American
Servings: Makes 30-32 shortbreads
Calories: 84kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cubed
  • 2 cups grated cheddar or pepper jack cheese
  • 1 egg, lightly beaten
  • 2-3 fresh jalapeño peppers, finely minced

Preparation

  1. 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.
  2. 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.
  3. Bake for 14-18 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.