Cheddar Jalapeno Cookies

Cheddar Jalapeno Cookies
Cheddar Jalapeno Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    cup all-purpose flour

  • 8-ounce block of extra-sharp cheddar cheese, shredded

  • 1/2

    cup butter, room temperature

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon black pepper

  • 1/4

    cup pickled jalapenos*, patted dry

Directions

1. In a mixer or food processor, combine butter, salt and pepper until thoroughly blended. In a separate bowl, mix together flour and cheddar. Slowly add flour and cheese until dough clears the sides of mixer. Don’t over-mix. Then fold in jalapenos. 2. Next, shape the dough into a disc, wrap in parchment or wax paper and chill for about 20 to 30 minutes. 3. Preheat oven to 350°. 4. On a floured surface, roll out dough until it is about a 1/2″ thick. Using about a 2″ circular cookie cutter or a trusty glass (I use a clear little glass mug — it seems to be the best size), cut out circles and place on parchment-lined baking sheets. Bake in the center of the oven for about 13 minutes or until cookies are golden on top. Enjoy! Let’s be frank, cheese-and-butter cookies aren’t exactly the most heart healthy, so I paired these with some nice, fresh baby greens from the garden, lightly dressed with olive oil and rice vinegar. They’d also make a great appetizer for a little get-together. *Not into spicy jalapenos? Substitute pimento for a not-so-spicy treat.

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