Peanut Butter and Jelly Thumbprints

3 cups flour
1 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups peanut butter
1/2 cup margarine, softened
1/2 cup honey
2 T. milk
strawberry or grape jam

Mix the flour, sugar, baking soda, and salt together in a large mixing bowl. Separately, mix the peanut butter and margarine together . Add the peanut butter mixture to the dry ingredients and mix on meduim speed with an electric mixer for about 3 minutes or until blended but crumbly. Mix in the honey and the milk. Shape the dough into 1" round balls. Place about 2" apart on ungreased cookie sheets. Use your thumb or the back of a teaspoon to make a shallow indentation in each. Spoon about 1/2 teaspoon of jam into each "thumbprint". Bake in a preheated oven at 375°F for 8 to 10 minutes or until golden brown. Cool for one minute on the cookie sheets, then transfer to wire racks to cool. Store in layers, with waxed between each layer, in airtight containers.