Cheesy Jalapeño Shortbread

 

Ingredients:

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

Instructions:

Begin by combining the flour and salt in a sizable bowl. Incorporate the butter by cutting it in, using either a pastry blender or two forks, until the mixture takes on a crumbly texture.
Mix in the beaten egg, and then blend in the grated cheese and finely chopped jalapeños.
Form the dough into a ball, wrap it in cling film, and refrigerate for one hour.
Preheat your oven to 400°F (204°C). Take the chilled dough, and shape it into small balls of about 1 inch in diameter. Arrange these balls on a baking sheet, either greased or lined, leaving about 2 inches of space between each.
Press down on each dough ball lightly with the base of a mug or a jar to flatten them.
Bake in the preheated oven for 14 to 18 minutes. They should be just beginning to turn a golden brown color.
After baking, allow them to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.