These babies smelled amazing once they came out of the oven. Everyone grabbed a piece, we stuffed ourselves before dinner

Instructions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

In a mixing bowl, combine softened butter, shredded cheddar cheese, finely chopped jalapeños, salt, and black pepper.
Gradually add the flour to the mixture, stirring until a dough forms. You may need to use your hands to combine the ingredients fully.

Place the dough on a lightly floured surface and roll it out to about 1/4 inch thickness.
Use cookie cutters or a knife to cut the dough into desired shapes such as squares, rounds, or rectangles.

Arrange the cut shortbread pieces on the prepared baking sheet, leaving a little space between each piece.
Bake in the preheated oven for about 12-15 minutes or until the edges are lightly golden.

Remove the baked Cheesy Jalapeño Shortbread from the oven and let them cool on the baking sheet for a few minutes.
Transfer the shortbread to a wire rack to cool completely before serving.

Adjust Spice Level: Control the spiciness by adjusting the amount of jalapeños used. Remove seeds and membranes for milder flavor or keep them for extra heat.
Cheese Variations: Experiment with different types of cheese such as pepper jack, gouda, or parmesan for unique flavor profiles.
Chill Dough: If the dough becomes too soft while working with it, chill it in the refrigerator for 15-20 minutes to firm up before rolling and cutting.
Flavor Enhancements: Add herbs such as chopped rosemary, thyme, or parsley to the dough for additional flavor complexity.
Storage: Store cooled Cheesy Jalapeño Shortbread in an airtight container at room temperature for several days. They can also be frozen for longer storage.