Fresh out of the oven, these babies smelled irresistible. We couldn’t wait and devoured them before dinner!

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How to Make It

  1. Prepare the Dough: In a large bowl, mix flour, salt, and rosemary. Cut in cold butter until crumbly.
  2. Combine Ingredients: Stir in egg, cheese, jalapeños, and thyme until a dough forms. Wrap in plastic and chill for 1 hour.
  3. Shape & Bake: Preheat oven to 400°F. Roll dough into 1-inch balls, flatten slightly, and place on a lined baking sheet. Bake for 15 minutes until golden.
  4. Cool & Serve: Let cool 5 minutes on the baking sheet, then transfer to a wire rack before serving.

Variations & Tips

✔ For a milder version, swap jalapeños for finely chopped bell peppers. ✔ Try different herbs like basil or oregano for a unique twist. ✔ Make it gluten-free by using a gluten-free flour blend. ✔ Pair with warm chili or tomato bisque for extra indulgence.

Crispy, cheesy, and packed with flavor—these shortbreads are sure to impress! Enjoy!

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