1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the softened butter until smooth and fluffy, about 2 minutes.
3. Add the grated cheddar cheese, Parmesan, and diced jalapeños to the bowl. Stir until well combined.
4. In a separate bowl, whisk together the flour, salt, and cayenne pepper.
5. Gradually add the dry ingredients to the cheese mixture, mixing until a dough forms. If using, fold in the chopped chives.
6. Turn the dough out onto a lightly floured surface and roll it into a log about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.
7. Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet, leaving some space between each piece.
8. Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown.
9. Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.

One of my favorite parts of this process is shaping the dough — it reminds me of rolling out tortillas alongside my abuela. These shortbread rounds are a testament to how simple ingredients, when treated with care, can create something extraordinary.