We love a mix that is as versatile as it is delicious. This is why even though we may have stepped up our palates over time, we still love making the strawberry shortcake recipe on the back of the Bisquick box. With this recipe, we’re taking our Beekman 1802 Shortbread Cookie Mix and giving it a savory twist.
The jalapeño adds some spice and some freshness, and our Beekman 1802 Blaak Cheese helps to balance the sweet and savory elements. This is a great vessel to dip in our Beekman 1802 Blaak Tomato Jam or top with some cured meats and cheeses. Or just enjoy them on their own as a delicious snack.
Ingredients (Yields about 4 dozen)
- Cook Time: 45m
Beat butter with stand mixer or hand mixer on high in a medium mixing bowl until pale yellow and fluffy. In small mixing bowl, toss jalapeño in shortbread mix to coat. Mix shortbread mix into butter until blended through. Add cheese and just mix through.
Turn dough out onto floured surface and divide in half. Roll each piece into a log about 2½ inches in diameter. Wrap tightly in plastic, and refrigerate for up to 24 hours prior to baking, or freeze for up to 2 months.
Slice logs into ¼-inch slices (about the width of a standard pencil). Place on baking sheet lined with parchment, about 2 inches apart. Bake 45 minutes or until lightly golden brown. Remove from oven and let cool 5 minutes before moving to cooling rack.
This recipe was created by our Neighbor Chef Adam Foti and our friend Tara Holmes photographed it at the Beekman 1802 Mercantile. If you’re a chef or a home-cook with amazing recipes for our Neighbors to cultivate a better life with, email us at [email protected]