Peanut Butter Shortbread Cookies with Raspberry-Orange Glaze

1 In a large bowl, cream the softened butter, peanut butter and sugar until light and fluffy using a hand mixer (or a stand mixer).
2 Add the vanilla extract and milk. Combine with the butter/sugar mixture until smooth and well incorporated.
3 Sift together the flour and salt, then add to the wet ingredients, beating until the batter just comes together.
4 Cover with plastic wrap and let chill in the refrigerator for at least an hour.
5 While the dough is chilling, make the glaze.
6 Heat the seedless jam in a microwave-safe bowl. When warm, whisk together with the orange juice until smooth. Set aside.
7 Once your dough has finished chilling, preheat the oven to 350°F. Line a baking sheet with parchment paper, and set aside for later use.
8 Scoop out 1" rounds of the dough, placing evenly on the baking sheet. Using a fork, flatten the tops of the cookies using criss-cross marks.
9 Bake the cookies for 15-20 minutes (or until slightly browned and crisp).
10 Let cool on a wire rack, then drizzle with the glaze and enjoy!