Smoked Cheddar & Jalapeño Shortbread Cookies
1 cup butter
½ cup sugar
2½ cups flour
1 cup smoked cheddar cheese, grated
½ cup jalapeño pepper, seeded and minced
Using an electric mixer, cream the butter and sugar together until smooth.
Slowly beat in the flour, until it fully combines and is an even consistency.
Mix in the smoked cheddar cheese and minced jalapeño pepper.
Divide the cookie dough in thirds. Roll each portion into an 8 inch log. Chill the logs in the fridge for 2 hours.
Preheat the oven to 350 F.
Cut each log into ½ inch cookie slices as seen in the photo above. You should get about 16 slices per log. Place the cookies on a cookie sheet lined with parchment paper.
Bake in the oven for 12 minutes. Cool on a wire rack.
By Steve Clyka
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now