One word for this meal: tasty!

Southern-style herb-infused cheesy jalapeño shortbread is a delightful twist on the traditional Scottish shortbread, bringing a touch of the South with its bold flavors. This savory treat combines the buttery richness of shortbread with the spicy kick of jalapeños and the aromatic notes of fresh herbs. It's perfect for those who enjoy a little heat and a lot of flavor in their snacks. This recipe is a great way to explore the fusion of different culinary traditions, making it a unique addition to any gathering or as a special treat for yourself.

These shortbread bites are incredibly versatile and can be served as an appetizer or a snack. They pair wonderfully with a cool, crisp salad or a bowl of creamy tomato soup. For a more substantial meal, consider serving them alongside grilled chicken or a hearty stew. A glass of chilled white wine or a light beer complements the spicy and cheesy flavors beautifully.

Servings: 24 pieces

1 cup unsalted butter, softened
2 cups all-purpose flour
1 cup sharp cheddar cheese, grated
1/4 cup finely chopped fresh jalapeños, seeds removed
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream the softened butter until smooth.

Gradually add the flour, mixing until just combined.

Stir in the grated cheddar cheese, chopped jalapeños, rosemary, thyme, salt, and black pepper until evenly distributed.

Turn the dough out onto a lightly floured surface and roll it into a log about 2 inches in diameter.

Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.

Once chilled, slice the log into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper.

Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown.

Allow the shortbread to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

For a milder version, reduce the amount of jalapeños or substitute with milder peppers like Anaheim or poblano. You can also experiment with different cheeses such as Monterey Jack or Gouda for a different flavor profile. For an extra herbaceous note, add a tablespoon of chopped fresh parsley or chives. If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. These shortbread cookies can also be made in advance and stored in an airtight container for up to a week.