Preheat oven to 325 degrees.  Grease a 12 count muffin pan {or line with cupcake liners} and set aside.  Mix dry cake mix, softened butter and egg with either a wooden spoon or an electric mixer.  The mixture will be crumbly and that is how it should be.  Add 2 tablespoons of shortbread dough into each muffin cup. Use a small glass {shot glass or tart shaper} to pack the dough into the cup. Add 2 teaspoons of jam to the top of the shortbread dough and spread it out making sure to not take it out to the edges. Crumble 1 tablespoon of shortbread dough over jam.   Bake for 22-25 minutes or until the jam is bubbling and the edges are turning golden brown.  Remove from oven and let them cool completely on a cooling rack.

Once the cookies are cool, combine the glaze ingredients and whisk until smooth. The mixture should be thin enough to drizzle on the cookies but thick enough to stay on top. Sprinkle with powdered sugar {if desired} and enjoy. Store leftovers in an airtight container at room temperature for up to 3 days.