This dough can be made by hand, in a food processor or even with a standup or hand mixer on low.
In a large mixing bowl with a whisk together the flour, baking powder and salt, add the butter and mix until it resembles coarse crumbs. Add the milk and mix until it becomes a soft dough turn onto a lightly floured flat surface and gently knead to bring the dough together.
Roll the dough out to 1/8 inch thickness, spread the filling on top. Starting with the long side, roll up tightly into a log, wrap the log in plastic wrap or parchment paper and chill for 30-60 minutes or until very firm.
Pre- heat oven to 350 degrees (180 degrees). Line 1-2 cookie sheets with parchment paper.
Remove from the fridge and cut into 1/4 or less inch slices. (You can reshape the cookie dough to form a proper circle, sometimes the roll will flatten in the fridge). Place on the prepared cookie sheets and bake for approximately 15 minutes or until golden. Enjoy!
FOR THE FILLING
In a medium bowl mix together the sugars and cinnamon, then add the soft butter to create a paste.
Notes
The cookies should be stored in an airtight container, they can be stored at room temperature for a day or two. If stored in the fridge they will keep for up to 6-7 days.
To freeze the completely cooled baked cookies, freeze them in a freezer safe bag or container. They will keep for up to 3 months in the freezer.
You can freeze the unbaked dough. Wrap the dough first in plastic wrap then in foil, and place in a freezer safe bag. The dough will keep for up to 3 months, let it thaw in the fridge before slicing and baking.