Please note: we will be rebooting shortly. If your session is interrupted we will be right back!
Have a question? Call us!
USA - (888) 677-3322
(303) 297-1833
Recipe Reviews (4 out of 5 stars)

Sweet & Spicy Shortbread Cookies

Yields: 4 dozen
Make this recipe how many times?
Savory Spice Shop Ingredients
Chile, Aji Amarillo, Ground 1 oz bag $2.45

Ingredients:

  • 1/4 tsp. ground aji amarillo chile
  • 12 oz. (1 jar) peach jelly
  • 8 oz. (1 package) cream cheese, softened
  • 1 x handful Kaffir lime leaves (about 8 leaves)
  • 1 cup unsalted butter
  • 1 cup powdered sugar
  • 2 cups flour
  • 1/2 tsp. salt

Notes:

Use a smooth textured jelly instead of a chunky jam. Substitute other chiles for aji amarillo, such as ancho for mild heat or cayenne for spicier heat. You'll need a 1/8 oz. bag of Kaffir lime leaves for this recipe.

Directions:

Stir aji amarillo chile into peach jelly until well combined. Whip cream cheese until smooth. Set aside ¼ cup chile-jelly and fold the rest into whipped cream cheese. Set mixture aside. Rub Kaffir lime leaves between your fingers until all pieces are ground as small asyou can get them. Remove any stray pieces of stems from ground leaves. Set aside. Cream together butter and powdered sugar until light and fluffy. Sift in flour and salt, and mix by hand to combine thoroughly. Add Kaffir lime leaves, and knead by hand until lime leaf pieces are evenly distributed and dough starts to come together. Dough should be smooth but crumbly. If dough is too dry, add cold water 1 tsp. at a time until desired consistency is reached. Preheat oven to 350 degrees. Form dough into 1-inch balls and place them about 2 inches apart on parchment-lined baking sheet. Flatten each ball slightly, making an indentation in the middle. Fill indentation with about ¼ tsp. chile-jelly and cream cheese mixture. Top each filled cookie with about ¼ tsp. of reserved chile-jelly. Bake until edges are golden brown, about 12 to 15 min. Transfer to wire rack to cool.

Yields:

4 dozen

Thanks to:

Shannan de Jesus, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Sweet & Spicy Shortbread Cookies


  • Review by: suzykklein
    3/14/13

    Love the exotic combination of flavors in this recipe. And it's super easy to make.

“Thank you for the wonderful spices and your excellent services.”

-Arthur S. from Albany, NY

Sweet & Spicy Shortbread Cookies


Yields: 4 dozen

Ingredients:

  • 1/4 tsp. ground aji amarillo chile
  • 12 oz. (1 jar) peach jelly
  • 8 oz. (1 package) cream cheese, softened
  • 1 x handful Kaffir lime leaves (about 8 leaves)
  • 1 cup unsalted butter
  • 1 cup powdered sugar
  • 2 cups flour
  • 1/2 tsp. salt

Notes:

Use a smooth textured jelly instead of a chunky jam. Substitute other chiles for aji amarillo, such as ancho for mild heat or cayenne for spicier heat. You'll need a 1/8 oz. bag of Kaffir lime leaves for this recipe.

Directions:

Stir aji amarillo chile into peach jelly until well combined. Whip cream cheese until smooth. Set aside ¼ cup chile-jelly and fold the rest into whipped cream cheese. Set mixture aside. Rub Kaffir lime leaves between your fingers until all pieces are ground as small asyou can get them. Remove any stray pieces of stems from ground leaves. Set aside. Cream together butter and powdered sugar until light and fluffy. Sift in flour and salt, and mix by hand to combine thoroughly. Add Kaffir lime leaves, and knead by hand until lime leaf pieces are evenly distributed and dough starts to come together. Dough should be smooth but crumbly. If dough is too dry, add cold water 1 tsp. at a time until desired consistency is reached. Preheat oven to 350 degrees. Form dough into 1-inch balls and place them about 2 inches apart on parchment-lined baking sheet. Flatten each ball slightly, making an indentation in the middle. Fill indentation with about ¼ tsp. chile-jelly and cream cheese mixture. Top each filled cookie with about ¼ tsp. of reserved chile-jelly. Bake until edges are golden brown, about 12 to 15 min. Transfer to wire rack to cool.

Yields:

4 dozen

Thanks to:

Shannan de Jesus, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.