Cheesy Jalapeño Shortbread

Mix Butter and Cheese: In a mixing bowl, beat the softened butter with an electric mixer until creamy. Add the grated cheddar and Parmesan cheeses, mixing until well combined.
Add Dry Ingredients: Gradually add the all-purpose flour, salt, black pepper, garlic powder, and smoked paprika (if using) to the butter-cheese mixture. Continue mixing until a soft dough forms.
Incorporate Jalapeños: Gently fold in the finely chopped jalapeños, ensuring they’re evenly distributed throughout the dough.

Form the Dough Log: Transfer the dough onto a sheet of parchment paper or plastic wrap. Shape it into a log, approximately 2 inches in diameter. Roll the log tightly in the parchment or wrap and refrigerate for at least 1 hour or until firm.
Chill the Dough: Chilling the dough helps the flavors meld together and makes it easier to slice.

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Slice the Dough: Remove the chilled dough from the refrigerator and unwrap it. Using a sharp knife, slice the dough into 1/4-inch thick rounds.

Arrange on Baking Sheet: Place the dough slices on the prepared baking sheet, leaving a small gap between each.
Bake: Bake in the preheated oven for 15-18 minutes or until the edges are lightly golden brown.

Cool on a Wire Rack: Allow the shortbread to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Garnish and Serve: Once cooled, garnish with chopped chives if desired. Serve these delightful Cheesy Jalapeño Shortbread cookies as a snack, appetizer, or party treat.

Room Temperature Butter: Ensure the butter is at room temperature before mixing for a smooth dough.
Cheese Choice: Use high-quality, sharp cheddar cheese for the best flavor. Feel free to experiment with other cheeses like Gouda, Asiago, or Gruyère.
Spice Level: Adjust the amount of jalapeños to suit your spice preference. For less heat, remove the seeds and membranes before chopping.
Even Slicing: Slice the dough log evenly for consistent baking results.

Cheesy Jalapeño Shortbread is incredibly versatile, allowing you to customize it to your liking. Here are some variations and swaps to consider:

Different Cheeses: Try using a mix of cheeses like Monterey Jack, Gruyère, or even blue cheese for a unique flavor profile.
Herb Infusion: Add herbs like rosemary, thyme, or dill for a fragrant twist.
Spicy Twist: Incorporate additional spices like cayenne pepper or crushed red pepper flakes for an extra kick.
Vegan Option: Use plant-based butter and vegan cheese to make these shortbread cookies dairy-free.

If you have leftovers, here’s how to store them properly:

Room Temperature: Store baked shortbread in an airtight container at room temperature for up to 5 days.
Freezing: Freeze unbaked dough slices by placing them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Reheating: Enjoy these shortbread cookies at room temperature, or gently warm them in the oven for a freshly baked taste.