Cheddar-And-Green Chile Shortbread Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, cream together butter and cheddar cheese until smooth.
• STEP 3.Add green chiles, flour, salt, and cayenne pepper to the bowl and mix until combined.
• STEP 4.Shape the dough into a log and wrap in plastic wrap.
• STEP 5.Chill the dough in the refrigerator for at least 1 hour.
• STEP 6.Slice the chilled dough into 1/4-inch thick rounds and place on the prepared baking sheet.
• STEP 7.Bake for 12-15 minutes, or until the edges are golden brown.
• STEP 8.Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
• STEP 9.Serve and enjoy!

Cooking Tips

• You can use either fresh or canned green chiles for this recipe.
• For a spicier version, use hot green chiles or add a pinch of cayenne pepper.
• Store the cooled shortbread cookies in an airtight container to maintain freshness.

Storage and Serving

• Store the cooled shortbread cookies in an airtight container at room temperature for up to 1 week.
• Serve as an appetizer or snack.
• Pair with your favorite cheese and charcuterie for a delicious combination.