Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream the softened butter until smooth.
Gradually add the flour, mixing until just combined.
Stir in the grated cheddar cheese, chopped jalapeños, rosemary, thyme, salt, and black pepper until evenly distributed.
Turn the dough out onto a lightly floured surface and roll it into a log about 2 inches in diameter.
Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.
Once chilled, slice the log into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown.
Allow the shortbread to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Variations & Tips
For a milder version, reduce the amount of jalapeños or substitute with milder peppers like Anaheim or poblano. You can also experiment with different cheeses such as Monterey Jack or Gouda for a different flavor profile. For an extra herbaceous note, add a tablespoon of chopped fresh parsley or chives. If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. These shortbread cookies can also be made in advance and stored in an airtight container for up to a week.
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