Jalapeño-cheddar shortbread cookies
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- Prep Time20 min
- Total Time20 min
- Makes48 (1/2-inch/1-cm) cookies
Ingredients
1 cup unsalted butter, at room temperature
1/2 cup sifted icing sugar
2 cups all-purpose flour
1 cup grated old cheddar, optional
3 tbsp minced seeded jalapeno
1/2 tsp salt
Instructions
Preheat oven to 300F (150C). Place butter in a large bowl. Using an electric mixer or wooden spoon, gradually beat in sugar until smooth and creamy. In another bowl, stir flour with cheddar, if using, jalapeño and salt. Using a wooden spoon, stir flour mixture into butter mixture just until combined. Then finish forming dough with hands, just until thoroughly blended.
Shape dough into 1/2-inch (1-cm) balls. Place balls on ungreased baking sheets at least 1 inch (2.5 cm) apart. Flatten slightly with back of a spoon. Bake in centre of 300F (150C) oven until cookies turn a light golden colour and are set in the middle when lightly touched, from 15 to 18 minutes. Slide onto racks to cool. Stored in a tightly covered container in the refrigerator or freezer, they will keep well for several months.
Nutrition (per serving)
Calories 57, Protein 0.6g, Carbohydrates 5.1g, Fat 3.9g, Fibre 0.2g.
Surprise your guests with our cheese-and-hot pepper-laced shortbread wafers--wonderful served with chilled white wine, full-bodied reds and even champagne. They store beautifully, so make a few batches now and they'll be on hand for drop-in visitors throughout the holidays.
