Mix flour, sugar, salt and baking soda in a small bowl, then add to your food processor fitted with the dough blade.

Cube the cold butter, add cube butter and peanut butter to the dough mixture and pulse until the mixture resembles coarse meal, similar to making a pie dough.

Add egg yolk, milk and vanilla to a bowl, beat thoroughly.

Add liquid mixture to the food processor, process until dough forms.

Turn dough out onto a chopping board covered with a piece of plastic wrap. Divide dough in half, wrap in plastic and refrigerate for at least an hour.

Roll the dough out between 2 sheets of plastic until about 1/8” thick. Use a fluted edge or round cookie cutter about 2” or smaller and cut out the cookies. Reshape the left over dough and roll out to 1/8” again and keeping cutting out cookies until finish. Refrigerate dough and cut outs as you go to keep them cold.

Place half of the cut out cookies on a parchment paper lined baking sheet, spoon about 1/2 teaspoon of jam/jelly in the middle of each cookie. Place the remaining cut outs over the jam and seal the edges with a fork. This recipe yields just about 2 dozen cookies, so 48 cut outs.

Use a paring knife to cut out three slits on the top layer of the cookies.

Place the baking sheet in the freezer or refrigerator if you don’t have enough space in the freezer.

Preheat the oven to 350°F.

When the oven is ready, mix 1 tablespoon of granulated sugar with 1/4 teaspoon of cinnamon together and sprinkle all over the cookies, this step is optional.

Bake for 15 minutes.

Remove from the oven and let cool completely on a wire rack.