c. chopped fresh parsley or 4 tsp. parsley flakes
tbsp. grated Parmesan
tsp. baking powder
tsp. chopped fresh or ½ tsp. dried basil
1 to 1-¼
c. whipping cream
tbsp. butter, melted
Heat oven to 425. In large bowl, mix flour, parsley, 2 tbsp. of the cheese, sugar, baking powder, salt and basil. Add ¾ c. of the whipping cream; stir with fork just until dry ingredients are moistened, adding additional whipping cream 1 tbsp. at a time if necessary to form a soft dough. On lightly floured surface, gently roll dough in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Pat dough into ½” thick square. With knife, cut dough into 12 squares. Place about 1” apart on ungreased large cookie sheet. Brush with melted butter; sprinkle with remaining 1 tbsp. cheese. Bake 8-10 min.