Warehouse Market Recipes
https://www.warehousemarket.com/Recipes/Detail/2560/
Cranberry Welsh Cakes
Yield: Makes 12 servings
Ingredients
| 2 | cups | all-purpose flour | |
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| 1 | tablespoon | baking powder | |
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| 1/4 | teaspoon | grated nutmeg | |
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| 1/4 | teaspoon | lemon zest | |
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| 1/2 | cup | cold butter, chopped | |
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| 1/3 | cup | granulated sugar | |
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| 1/2 | cup | dried cranberries | |
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| 1 | large egg | ||
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| 1/2 | cup | milk | |
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| 1 | pkg. | (8 oz.) Cool Whip | |
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| 1/4 | cup | raspberry preserves | |
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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.
Warehouse Market Recipes
https://www.warehousemarket.com/Recipes/Detail/2560/
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