1 cup rye flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups milk
1/4 cup butter
1 cup white sugar
4 egg yolks
3/4 cup white wine
4 eggs
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease 8 cookie sheets. Make a well in the center of the flour. Stir in cinnamon; salt and baking powder.
In a large bowl, cream together the milk and butter until smooth. Add the salt and brown the butter. Gradually add 1 cup sugar, one cup at a time, to the beginning of the cream, then the flour, then the cinnamon and finally the milk. Mix thoroughly.
Pour the contents of a large saucepan or double boiler onto the dough. Press down peanut butter filling well.
Lock the dough by lightly pressing on the sides; loosen by pinching. Press dough mixture into the bottom of the prepared cookie sheets. Bake for 12 to 15 minutes. Cool on wire rack. To make the filling: In a medium bowl, stir together the butter, 1 cup sugar, and egg yolks until smooth and consistency requires thick consistency. Scald the milk; cover and set aside.
In a large bowl, beat the mixture with a mixer until well blended. Stir in the remaining 1 cup sugar and vanilla.
Preheat oven to 350 degrees F (175 degrees C). Divide dough in two, 24 roll dough squares. Form the roll squares into desired shapes. Place onto the prepared cookie sheets.
Bake them 5 to 7 minutes, until golden brown. Allow cookies to cool on baking sheet. When cookies have cooled, use a knife to slice each one off 1 by 1/3 inch thickly. Remove with a spatula one corner at a time. Arrange onto the prepared cookie sheet.
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