¾ cup butter or margarine
¾ cup sugar
1 egg
½ teaspoon vanilla extract
¼ teaspoon almond extract
2 cups self-rising flour
¼ teaspoon green food coloring
¼ cup coarsely chopped pistachios

In a large mixing bowl, cream butter and sugar until light and fluffy.  Add egg, vanilla and almond extracts; beat well.  Add flour, beating until well blended.  Divide the dough in half.  Stir food coloring into one half.  Cover; chill at least 30 minutes.

Preheat oven to 375°F.  Spray cookie sheets with non-stick vegetable spray.

On a lightly floured board, shape about ½ tablespoon plain dough into a 6-inch rope.  Repeat with green dough.  Place the ropes side by side; twist together about 6 times.  Form the twisted rope into a circle; gently pinch the ends together.  Place on prepared cookie sheets.  Repeat with remaining dough, leaving 2 inches between the cookies.  Place a small amount of pistachios in one spot on each wreath.

Bake for 10 minutes.  Cool for 1 minute.  Remove from cookie sheets; cool on a wire rack.

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