Jalapeño-cheddar shortbread cookies

This article has not been rated yet.


20 min


48 (1/2-inch/1-cm) cookies

* PLUS Baking Time: 15 minutes


  • 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


  • 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
  • 0.6 g,
  • Carbohydrates
  • 5.1 g,
  • Fat
  • 3.9 g,
  • Fibre
  • 0.2 g,

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.