Cranberry Welsh Cakes

Yield: Makes 12 servings

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon grated nutmeg

1/4 teaspoon lemon zest

1/2 cup cold butter, chopped

1/3 cup granulated sugar

1/2 cup dried cranberries

1 large egg

1/2 cup milk

1 pkg. (8 oz.) Cool Whip

1/4 cup raspberry preserves

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.

Community Foods Market Recipes

https://2666.iga-web.com/Recipes/Detail/2560/Cranberry_Welsh_Cakes

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