In a large bowl, beat butter, sugars, and yolk together. Add flour, cornstarch, and cinnamon, beat to combine. Fold in finely chopped cashews.

Pour 1/3 cup sugar into a small bowl, set aside.

Using a 1-inch cookie scoop, roll into a ball and place on a plate.

Roll each ball into your prepared sugar bowl to coat all sides. Place back on your plate. Repeat until all dough balls are covered in sugar.

Using a spoon or your thumb, make an indent in the center of each ball. Place in the refrigerator for 1 hour or freezer for 30 minutes.

Preheat your oven to 375°F. Line baking sheet with parchment paper. Set aside.

Place jam in a microwaveable bowl and heat for 20 seconds.

Remove chilled dough and scoop a small amount of heated jam into the center of each cookie. Bake 10 minutes.

Allow cookies to set on the baking sheet for about 3 minutes.

Mix together powdered sugar and milk, or water. Add more powdered sugar if your consistency is too thin or use more milk by a ¼ teaspoon if the consistency is too thick.

Drizzle over each cookie. Enjoy warm or room temperature.

Store in an airtight container for up to 1 week on the counter.