Soul Cakes

INGREDIENTS

• 3 1/2 cups flour

• 1 cup sugar

• 1 Tbsp. vanilla extract

• 1 1/2 tsp. baking powder

• 2 tsp pumpkin pie spice

• 1 tsp. salt

• 12 Tbsp. unsalted butter, room temperature

• 1/4 cup sour cream or plain greek yogurt with full fat

• 1/2 cup whole milk or milk preference

• 1/2 cup dried cranberries

• 1 apple diced I used Pink Lady apples but Honey Crisp or Fuji would work well too.

• Additional milk and sugar for topping

• Additional 1/4 cup of flour for rolling out dough.

INSTRUCTIONS

• Preheat oven to 425 degrees

• Cream together sugar and butter with a hand mixer.

• Then add in sour cream, milk and vanilla extract and mix.

• Next add in baking powder and pumpkin pie spice and mix.

• Add in the flour one cup at a time and mix well. Dough will be piece-y.

• Fold in the dried cranberries and apples and then chill dough for 20 minutes.

• Roll out dough on parchment paper and use extra flour on your hands, rolling pin and parchment paper as needed. Roll about 1/2 inch thick. Maybe a little less.

• Using a cookie cutter or a biscuit cutter, cut the Soul Cakes out and place them on a cookie sheet that's lined with parchment paper.

• Cut the X in the top and decorate with dried fruit if you want to. Brush the tops with milk

• Brush the tops with milk and then bake for 12 minutes.

• Remove them from the oven and brush the tops with milk again and then sprinkle on sugar. Bake for another 11-14 minutes until the tops have started to brown a bit. Do not bake them for longer than 26 minutes total.

• Transfer to a cooling rack right away and let them cool completely. Then serve them with coffee, tea, cider, ale or even wine!