• Preheat oven to 350
• line baking sheets with parchment paper
• In a medium mixing bowl, whisk together the flour, baking powder and salt
• In a stand mixer with the paddle attached, cream together the butter and sugar until light and fluffy
• Mix in the egg yolks, one at a time, then add the vanilla.
• At low speed gradually add the flour mixture until just incorporated. IF the dough seems too dry you can add the milk at this time, 1/2 TBS at a time. (I did not need to add the milk) You want a soft but still slightly sticky dough.
• Now you form your cookies – you can use a piping bag and an open star tip or do as I did – portion out about 1 tsp of dough, roll it into a ball and then press a shape into the center. (I used a Russian piping tip)
• For the filled cookies I portioned out 2 tsp sections of dough, made little logs, pressed them down and then used the tines of a fork to make the indentations.
• Add about a quarter teaspoon of jam to the indentation in the center
• Bake on the prepared baking sheets in the preheated oven for 10 – 12 minutes for the smaller, round cookies and slightly longer for the larger cookies. Turn once during baking.
• Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Decorate:

• For the small, round cookies just add a small drop of jam to the center of the cookie. I used my homemade peach.
• For the dipped cookies: melt the semi sweet chocolate with the butter. Dip half the cookie in the chocolate and set on waxed paper to cool.
• If desired dip in sprinkles or non-pareils