1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 1 1/2 cups of all-purpose flour and 1/2 teaspoon of salt.
3. Using a pastry cutter or your fingers, cut 8 tablespoons of cold unsalted butter into the flour mixture until it resembles coarse breadcrumbs.
4. Add 1 lightly beaten egg into the mixture and mix until fully incorporated.
5. Fold in 2 cups of grated cheddar or pepper jack cheese and 2-3 finely minced fresh jalapeño peppers. Adjust the spiciness by removing the seeds for a milder flavor or keeping them for extra heat.
6. Continue kneading gently until the dough comes together. If it feels too dry, add cold water one teaspoon at a time until the consistency is right.
7. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to allow the butter to solidify and enhance the dough’s texture.
8. Once chilled, roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them approximately 2 inches apart.
9. Flatten each ball gently with the bottom of a flat glass or jar to about 1/4-inch thickness for even baking.
10. Bake in the preheated oven for 14–18 minutes, or until the edges start turning golden brown. Avoid overbaking to preserve the buttery texture.
11. Remove the shortbread from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack and let them cool completely.
12. Once cooled, serve the Cheesy Jalapeño Shortbread with your favorite accompaniments or store them in an airtight container for up to one week. Enjoy!