Preheat your oven to 350°F (175°C) and prepare your baking sheet with parchment paper.

In a food processor, combine 1 cup of softened unsalted butter with 2 cups of all-purpose flour. Pulse until it resembles coarse sand.

Add 1 large egg, 1 cup of shredded cheese, and 1/2 cup of chopped jalapeños to the mixture and pulse gently.

Roll small amounts of dough into balls about 1 inch in diameter and flatten them slightly.

Arrange the shaped dough on the baking sheet, leaving ample space between each piece.

Bake in the preheated oven for 15 to 18 minutes until golden brown at the edges.

Allow the shortbread to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Serve them warm or at room temperature, great alone or with dips.