To make this wreath cookie recipe, cream butter or margarine and sugar together until fluffy.
Stir in milk and vanilla. Sift together flour, salt, and baking powder. Add to creamed mixture and stir until well blended.
Refridgerate dough 1-2 hours.
Preheat oven to 350F.
On a lightly floured board, roll dough, a small amount at a time, to a 1/8-inch thickness. Cut with a 2-inch cookie cutter into 4 dozen rounds. Cut a 1-inch circle from half of the rounds to form 2 dozen rings.
Place wreath cookies and rings on lightly greased baking sheets. Bake 10 minutes, or until golden brown. Cool.
Before serving, spread about 1 teaspoon of Solo Raspberry Cake and Pastry Filling on each of the cookie rounds.
Top with the cookie rings.
Dust with powdered sugar.
Recipe courtesy of Solo Foods