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Gradually mix in the flour until a soft dough forms. If it’s too crumbly, use your hands to gently knead it together — it should hold its shape when pressed.
Roll the dough into a log (about 2 inches thick), wrap in plastic wrap, and refrigerate for at least 30 minutes. Or press into a square/rectangle and chill for easy slicing.
Slice the chilled dough into 1/4-inch rounds. Place them on the prepared baking sheet and bake for 12–15 minutes, or until the edges are golden and crisp.
Let them cool slightly on the pan before transferring to a wire rack. Serve warm or at room temperature.
Tips & Serving Ideas:
- Pair with a chilled glass of white wine or a spicy margarita.
- Add a touch of smoked paprika or cumin for deeper flavor.
- Store in an airtight container — if they last that long!
Whether you serve them at a gathering or keep them all to yourself (I won’t judge), these shortbread bites are dangerously good. They’re flaky, cheesy, a little spicy, and endlessly satisfying. Just one? Impossible. This is the kind of snack that disappears quickly — because honestly, it leaves everyone wanting more.
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