Cranberry Welsh Cakes

Yield: Makes 12 servings

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Note

Ingredients

Add all-purpose flour to shopping list 2 cups all-purpose flour

Add baking powder to shopping list 1 tablespoon baking powder

Add grated nutmeg to shopping list 1/4 teaspoon grated nutmeg

Add lemon zest to shopping list 1/4 teaspoon lemon zest

Add cold butter, chopped to shopping list 1/2 cup cold butter, chopped

Add granulated sugar to shopping list 1/3 cup granulated sugar

Add dried cranberries to shopping list 1/2 cup dried cranberries

Add large egg to shopping list 1 large egg

Add milk to shopping list 1/2 cup milk

Add (8 oz.) Cool Whip to shopping list 1 pkg. (8 oz.) Cool Whip

Add raspberry preserves to shopping list 1/4 cup raspberry preserves

Grocery List: Select Shopping List Adds all checked () ingredients to your Grocery List.

Directions:

Combine flour, baking powder and lemon zest; cut in butter until crumbly. Stir in sugar and cranberries. Combine egg and milk; stir into flour mixture until dough forms on floured surface; roll dough to 1/4 inch thickness. Cut out twelve 4#211; angel shapes. Coat a heavy skillet with nonstick spray and cook cakes 4 minutes per side over medium heat. Serve with Cool Whip and preserves.

Please note that some ingredients and brands may not be available in every store.

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