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.