||Using an electric mixer, beat butter on medium speed until creamy. Add sugar and baking powder, beating until smooth. Add egg and vanilla, and mix well. Gradually add flour, and mix unitl smooth.
Divide dough in half. To half of the dough, add pistachios and almond extract. Mix well. To the other half of the dough, add cocoa powder and milk. Cover douchs and chill for at least 30 minutes.
Preheat oven to 375°. Lightly flour work surface. Roll each dough into a 12-inch long log. Cut each log into 24 pieces, about 1/2-inch in size. Roll each piece into a 6-inch rope. Place a rope of each dough beside each other. Twist together 5-6 times. Shape twisted dough into a circle and gently pinch ends together. Place cookies about 2 inches apart on an ungreased baking sheet. Bake for 8-10 minutes or until edges are light brown.
Cool on baking sheet for a minute. Then, transfer to wire racks to cool completely.
For optional icing, mix 1/2 cup sifted confectioners’ sugar and 1-2 teaspoons milk. Add red food coloring to desired shade. Pipe berry clusters on each cookie wreath.