Preheat the oven to 350°F. Combine the white cake mix, cornstarch, flour and salt in a large bowl and whisk to combine. Add the softened butter, shortening, eggs and vanilla bean paste to the dry mixture and cream together using a hand held or stand mixer. The dough will be a nice thick consistency.

Add the filling ingredients to a medium bowl and stir until smooth. Use a tablespoon to scoop the filling out and roll it into a ball.

Divide the cookie dough into 12 equal portions using a large cookie scoop. Use your thumb to make an indentation in the center of each portion and fill with a ball of the cinnamon filling. Seal the edges carefully around the filling and gently roll the cookie dough into a ball. Place on the baking sheet, then repeat the process with all of the cookie dough. Bake 6 cookies at a time. Bake for 12-14 minutes or until the cookies are set around the edges but still slightly soft in the center. Remove from the oven and allow them to cool completely on the baking sheet. Continue baking the 2nd batch.

Once the cookies are completely cooled, combine the glaze ingredients and add about ½ tablespoon on top of each cookie. Allow the glaze to set before serving.