Ingredients
1 cup unsalted butter, softened1/3 cup minced fresh parsley2 cups all-purpose flour1 tablespoon sugar1 teaspoon paprika1/2 teaspoon kosher salt1/2 teaspoon garlic powder1/2 teaspoon pepper1 cup grated shredded cheddar cheese1/4 cup heavy whipping creamHONEY-KISSED TOPPING:1 tablespoon unsalted butter1 tablespoon honey2/3 cup confectioners’ sugar1/3 cup minced fresh parsley Flaky sea salt, such as Maldon, optional
Preparation
Preheat oven to 350°. In a large bowl, beat butter for 2 minutes. Mix in parsley. In another bowl, whisk flour, sugar, paprika, kosher salt, garlic powder and pepper. Add cheese; toss to coat. Add to butter mixture alternately with cream, beating until mixture comes together. Divide dough into 3 portions.
On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Reroll and chill scraps as needed. Bake until crisp, 15-20 minutes. Cool completely on wire racks.
In a microwave, melt butter and honey; stir until smooth. Stir in confectioners’ sugar until smooth; fold in parsley. Top crackers with honey mixture; if desired, sprinkle with flaky sea salt. Let stand until set. Store between layers of waxed paper in an airtight container at room temperature.
