Pistachio Almond Wreaths

2 cups all-purpose flour

¼

teaspoon baking powder

¼

teaspoon salt

¾

cup butter, room temperature

¾

cup sugar

1 egg

½

teaspoon vanilla extract

½

teaspoon almond extract

¼

teaspoon green food coloring

¼

cup coarsely chopped pistachios

Stir together flour, baking powder and salt. Set aside.

In a large bowl beat butter until softened. Add sugar and beat until fluffy. Add egg, vanilla and almond extracts and beat until well mixed. Divide dough into two equal pieces; stir green food coloring into one half. Wrap each half in plastic wrap and refrigerate for 1 hour or until easy to handle.

Heat oven to 375 degrees.

On a lightly floured surface, shape about one-half a measured tablespoon of plain dough into a 6-inch rope. Repeat with one-half tablespoon of the green dough. Place ropes side by side and twist together about six times. Form twisted ropes into a circle and gently pinch where ends meet. Place on an ungreased cookie sheet.

Repeat with remaining dough, leaving 2 inches between cookies. Place a small amount of pistachios on one spot of each wreath. Bake about 10 minutes or until set. Cool on cookie sheet about 1 minute; remove to wire rack and cool thoroughly.

Makes about 24 cookies.

Cook's note: For candy cane cookies, substitute 1/2 teaspoon peppermint extract for the almond and 1/2 teaspoon red food coloring for the green. Eliminate pistachios. Roll dough as for the wreaths but shape the twisted ropes into candy canes. Bake and cool as directed. If desired, sprinkle with crushed peppermints before baking or glaze cooled cookies with mixture of 1 cup powdered sugar, 1/4 teaspoon peppermint extract and 4 to 5 teaspoons water.