Cheesy Jalapeño Shortbread

Ingredients:
2 cups all-purpose flour
1/2 cup cornstarch (for extra crumbly texture)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder (optional, for extra flavor)
1 cup unsalted butter (softened)
1 1/2 cups shredded sharp cheddar cheese
2-3 fresh jalapeños (seeds removed, finely chopped)
1/2 cup powdered sugar
1 egg yolk (optional, for richer flavor and texture)
Instructions:
1. Prepare the Dough:
Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, salt, pepper, and garlic powder (if using). Set aside.
In a large mixing bowl, cream the softened butter and powdered sugar together until smooth and light. You can do this using an electric mixer or by hand with a wooden spoon.
Add the shredded cheddar cheese and chopped jalapeños to the butter mixture and mix until combined.
Gradually add the dry ingredients to the butter mixture, mixing until everything is incorporated. If the dough feels too crumbly, add the egg yolk and mix until smooth.
2. Shape the Shortbread:
Divide the dough into two equal portions and roll each portion into a log, about 1 1/2 inches in diameter.
Wrap each log in plastic wrap and refrigerate for at least 30 minutes to firm up the dough. You can also freeze the logs for about 10-15 minutes if you're in a rush.
3. Slice and Bake:
Once the dough is chilled, remove it from the fridge and slice it into rounds about 1/4 inch thick. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
Bake for 12-15 minutes or until the edges are lightly golden and the shortbread is firm to the touch.
Allow the shortbread to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
4. Serve:
Once cooled, these cheesy jalapeño shortbread cookies are ready to serve. They’re great on their own, or you can pair them with a cold drink or dip them in sour cream or salsa for an extra flavor boost.