Wrap a bow around stackable metal canisters that hold the mix and the fruit and nuts separately. Tuck the recipe in a card.
- Portion size 1 serving
- 2 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberry
- 1 cup shelled pistachio nut coarsely chopped
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Package flour mixture separately from cranberries and pistachios.
To bake the cookies, follow this recipe: Cranbery Pistachio Biscuits