Prepare the Dough:

1. In a large mixing bowl, beat the butter and sugar together until light and creamy. Add the egg yolks and vanilla extract, mixing until well combined.
2. Gradually add the flour and salt, mixing until the dough begins to come together. Add milk, 1 tablespoon at a time, until the dough forms a soft, pliable consistency.
3. Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

Shape the Cookies:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
3. Use a 2.5-inch round cookie cutter to cut out circles. Place a small dollop (about 1/2 teaspoon) of jam in the center of each circle.
4. Pinch two opposite sides of the circle together, creating the signature “pinch” shape around the jam filling. Press gently to seal.

Bake the Cookies:

1. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
2. Bake for 12–15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.