Place butter, sugar, essence, salt and peanut butter jam in a mixing bowl. Beat until light and fluffy.
Sift in flour and stir in apricots to mix.
Turn out dough onto a lightly floured tabletop. Roll out dough between two plastic sheets. Cut out with any desired cookie cutter. (For Christmas, use a Christmas tree cookie cutter for a feel of the season). Brush lightly with milk and press in a little of the combined peanut and sesame seed mixture in the centre of the cut-out dough.
Arrange the cookies, spreading them out neatly, on lightly greased baking trays. Bake in preheated oven at 175°C for about 15 minutes or until golden brown.