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Jalapeño Shortbread Cookies

  • Author: by Mary
  • Prep Time: 5 mins
  • Cook Time: 18 mins
  • Total Time: 23 minutes
  • Yield: 24 1x


Units Scale
  • 1 jalapeño
  • 1/2 cup sugar
  • 1/8 tsp salt (even slightly less is ok!)
  • 1 cup unsalted butter, room temperature
  • 2 cups flour


  1. In a food processor combine the jalapeño and the sugar. Pulse until totally combined and no big chunks remain.
  2. Add the salt and flour to the food processor, scrape down the sides, and pulse until fully combined.
  3. Add the butter, cubed, to the food processor and pulse until the sound deepens and the dough comes together. Turn the dough out onto the countertop and use your hands to bring it together.
  4. On 2 sheets of wax paper or plastic wrap, form the dough into two (separate) logs of dough about 2" in diameter. Roll, twist the ends to seal, and refrigerate for 30 minutes.
  5. Preheat the oven to 350, slice the dough ¼" thick, and cook for 16-18 minutes. The bottoms of the cookies should just be turning golden, but the tops shouldn't.
  6. Remove and transfer to a cooling rack.