• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color (2-3 minutes). Add egg, milk, and vanilla and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Roll to 1/4 inch thickness between two sheets of parchment or wax paper. After rolling, chill the dough for at least 30 minutes to an hour.
• Once the dough is well chilled and hard to the touch, cut out shapes and place them on a silicone mat or parchment-lined baking sheet about 1 inch apart. Bake at 375 degrees F for 7-9 minutes, rotating cookie sheet halfway through baking time. Do not overbake. The cookies will look a little underdone but that is ok. It will set up as it cools and results in a soft and chewy cookie. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Store in an airtight container for up to 1 week.

For Frosting and Assembly:

• Mix the powdered sugar, butter, and milk together until smooth. Add the vanilla extract and mix for another minute or two. (The longer you mix the whiter and fluffier it gets.)
• Once cookies have cooled, frost each with the buttercream. Spread evenly then place on the M&M's to represent the Olympic rings. On top: blue, brown and red. On the bottom: yellow and green. Enjoy!