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A savory little something for when “just a bite” turns into three
I wasn’t planning on baking that day.
It was one of those afternoons where you’re sort of bored, sort of hungry, and the fridge is giving you nothing but scraps. I had half a block of cheese (a bit crumbly, if I’m being honest), two jalapeños left from taco night, and some herbs that were just about ready to say goodbye.
So I thought, well — maybe something savory. Something snacky. Not a full-on dinner thing, but a little nibble that goes with a warm mug of soup or a cold glass of white wine. And wouldn’t you know, this came together like it had been waiting in my back pocket the whole time.
They’re buttery. They’ve got a whisper of heat (or a shout, if you leave the seeds in). And there’s just something cozy about the way they smell coming out of the oven — like a fancy cheese straw went and got rustic.
Why You’ll Want to Make These Again
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They’re different. Not sweet, not a full meal — just that savory, cheesy bite you didn’t know you were missing.
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The jalapeño isn’t overwhelming. It just kind of warms up the back of your throat.
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They play well with others. Soup, salad, a board of snacks, even chili.
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You can make ’em ahead. They freeze like a dream.
What You’ll Need
(And what you can fudge a little)
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2 cups all-purpose flour
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½ teaspoon salt
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1 tablespoon chopped fresh rosemary
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1 cup cold butter, cut into cubes
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1 egg, lightly beaten
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1 cup grated cheddar or pepper jack (or whatever cheese you love)
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2 tablespoons minced jalapeños (more or less depending on how feisty you feel)
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1 teaspoon fresh thyme (optional, but lovely)
Sub notes:
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Don’t have rosemary? Try oregano, basil, or even chives.
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No fresh jalapeños? A few pickled slices (rinsed) or a pinch of chili flakes will do.
The How-To
No fancy equipment needed. No stress.
1. Mix your dry stuff
Grab a big bowl and stir together the flour, salt, and rosemary.
2. Cut in the butter
Toss in your cold butter cubes. Use a pastry cutter, a fork, or just your fingers. You’re aiming for a crumbly mixture — like damp sand, but with little chunks of butter.
3. Add the good bits
In goes your egg, grated cheese, jalapeños, and thyme. Stir it up with a spoon until it starts to clump. Then get in there with your hands and gently form it into a dough. Don’t overdo it.
If it’s not coming together, add a tablespoon of cold water. Just enough to make it hold.
4. Chill
Form the dough into a ball, wrap it up in plastic or foil, and stick it in the fridge for about an hour. This isn’t just a “be patient” step — the butter firms up again and makes the final texture better.
5. Preheat & prep
Set your oven to 400°F. Line a baking sheet with parchment or lightly grease it.
6. Roll & shape
Pull off chunks of dough and roll them into 1-inch balls — somewhere between a walnut and a ping pong ball. Line them up on your sheet.
7. Press ‘em down
Use the bottom of a mug to gently flatten each one. Don’t go too thin — you still want that thick, crumbly bite.
8. Bake
Pop them in for about 15 minutes, or until the edges are golden and the tops look set.
9. Cool (a little)
Let them sit on the tray for five minutes (they’re fragile while hot), then move to a cooling rack.
Eat one warm. It’s basically mandatory.
Little Ways to Switch It Up
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Swap the jalapeños for diced bell peppers if you’re spice-shy.
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Use Gruyère or smoked gouda for a deeper flavor.
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Want even more kick? Add a tiny pinch of cayenne.
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Add chopped nuts for a little crunch — pecans or walnuts work great.
Storage Notes
If — and that’s a big if — there are any left.
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Counter: In a sealed container, they’re fine for 2–3 days.
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Fridge: A little longer. Maybe a week.
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Freezer: Yep. Bake, cool, and freeze them in a bag. Reheat at 325°F for 8–10 minutes.
They’re honestly even better the next day — the flavor deepens a bit.
Just a Little Goodbye
You know how some snacks make you feel like you’ve got your life together? That’s these.
They’re fancy enough to serve with wine, casual enough for chili night, and comforting enough to eat standing over the stove with one hand in your sweater pocket.
If you make them, tell me how they turned out. Did you go heavy on the herbs? Add garlic? I wanna know. Recipes like this are meant to be shared, tweaked, and passed around.
See you in the kitchen again soon.
Herb-Infused Cheesy Jalapeño Shortbread
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp fresh rosemary finely chopped
- 1 cup butter cold, cubed
- 1 egg lightly beaten
- 1 cup cheddar or pepper jack cheese grated
- 2 tbsp jalapeños minced
- 1 tsp fresh thyme leaves
Instructions
- Combine all-purpose flour, salt, and finely chopped fresh rosemary in a large bowl.
- Cut in cold cubed butter until the mixture is dry and crumbly.
- Stir in a lightly beaten egg, grated cheddar or pepper jack cheese, minced jalapeños, and fresh thyme leaves.
- Roll the dough into a ball, cover with plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 400°F (200°C).
- Shape the dough into 1-inch balls and place them on a greased or lined baking sheet, a few inches apart.
- Flatten each ball with a mug or jar.
- Bake for about 15 minutes, or until lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Nutrition