Bourque's Park and Shop Recipes
https://3223.shurfinestores.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.
Bourque's Park and Shop Recipes
https://3223.shurfinestores.com/Recipes/Detail/2560/Cranberry_Welsh_Cakes