Everson Market Recipes
https://www.eversonmarket.com/Recipes/Detail/2560/Cranberry_Welsh_Cakes
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.
Everson Market Recipes
https://www.eversonmarket.com/Recipes/Detail/2560/Cranberry_Welsh_Cakes