This delicious recipe features our unique Jalapeño Jam paired with shortbread thumbprints- the perfect balance of sweet and salty!

INGREDIENTS

• 2 cups all-purpose flour
• 1 1/4 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup confectioners' sugar
• 1 tsp vanilla extract
• ½ jar of Jalapeño Jam w/ 1 tsp of chili powder

1. Line 2 baking sheets with parchment paper. In a mixer bowl with paddle attachment, beat butter and sugar until fluffy, occasionally scraping down sides. Add vanilla. Mix in flour and salt on low speed until dough forms.
2. Transfer dough onto wax paper, shape into a roll, and refrigerate until firm, at least 1 hour.
3. Preheat oven to 325°F (163°C).
4. Remove chilled dough, slice into circles about 1/4-inch thick, and indent centers with thumb. Add a teaspoon of Jalapeño Jam, optionally mixed with chili powder, to each cookie.
5. Bake for 13 to 15 minutes until golden and firm. Cool completely on wire racks.