Ingredients
2
cups Gold Medal™ all-purpose flour
1/4
cup chopped fresh parsley or 4 teaspoons parsley flakes
3
tablespoons grated Parmesan cheese
1
tablespoon sugar
3
teaspoons baking powder
1/2
teaspoon salt
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1
to 1 1/4 cups whipping cream
1
tablespoon butter or margarine, melted
Preparation
Heat oven to 425°F. In large bowl, mix flour, parsley, 2 tablespoons of the cheese, the sugar, baking powder, salt and basil. Add 3/4 cup of the whipping cream; stir with fork just until dry ingredients are moistened, adding additional whipping cream 1 tablespoon at a time, if necessary, to form a soft dough.
On lightly floured work surface, gently roll dough in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Pat dough into 1/2-inch-thick square.
With knife, cut dough into 12 squares. Place about 1 inch apart on ungreased large cookie sheet. Brush with melted butter; sprinkle with remaining 1 tablespoon cheese.
Bake 8 to 10 minutes or until light golden brown. Serve warm.
