- Combine dry ingredients: In a large bowl, combine the all-purpose flour and salt.
- Cut in butter: Using a pastry knife or two forks, cut the cold, cubed butter into the flour mixture. Continue until the mixture is dry and crumbly.
- Add egg, cheese, and jalapeño: Stir in the lightly beaten egg. Then add the grated cheese (cheddar or pepper jack) and the finely minced jalapeño peppers.
- Form dough and chill: Mix until a dough forms. Roll the dough into a ball, cover it with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to meld and the dough to firm up.
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C). Grease a baking sheet or line it with parchment paper.
- Shape and bake: Roll the chilled dough into 1-inch balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Use a flat-bottomed mug or jar to gently press down on each cookie to flatten it slightly.
- Bake: Bake in the preheated oven for 14-18 minutes, or until the shortbread is just beginning to turn golden brown around the edges.
- Cool: Allow the shortbread cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Serve the Cheesy Jalapeño Shortbread warm or at room temperature. Enjoy these savory and slightly spicy treats!
