Cranberry Welsh Cakes

Yield: Makes 12 servings

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Ingredients

check all-purpose flour 2 cups all-purpose flour

check baking powder 1 tablespoon baking powder

check grated nutmeg 1/4 teaspoon grated nutmeg

check lemon zest 1/4 teaspoon lemon zest

check cold butter, chopped 1/2 cup cold butter, chopped

check granulated sugar 1/3 cup granulated sugar

check dried cranberries 1/2 cup dried cranberries

check large egg 1 large egg

check milk 1/2 cup milk

check (8 oz.) Cool Whip 1 pkg. (8 oz.) Cool Whip

check raspberry preserves 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.