In a small bowl, mix together all of the filling ingredients. Set aside until needed.

In the bowl of a stand mixer, cream the butter and granulated sugar for 3 minutes, or until light and fluffy. Add in the vanilla, almond extract (if using), eggs and milk. Mix on low until just incorporated.

While the mixer is on low, slowly add in the flour, corn starch, baking powder and salt and mix until everything is just incorporated. Do not over mix.

Line a cookie sheet with parchment paper and use a large cookie scoop (about 3 tablespoons of dough per cookie) to make dough balls. If the dough feels too soft to work work, refrigerate for 10 minutes before filling.

Preheat the oven to 350° and line a cookie sheet with parchment paper. Take 1 cookie dough ball at a time and flatten the cookie dough in your hand. Scoop about 1 teaspoon of the filling into the center of the dough. Fold the dough over the filling and seal. Roll to make round and place on the cookie sheet. These cookies will spread so space only 3-4 per cookie sheet, about 2 inches apart. Bake for 12-14 minutes or until the edges are set and starting to lightly brown. These cookies stay pretty light so don't wait for them to be golden brown or they will overcook.

Remove from the oven and place a larger bowl or cookie cutter over the cookie and gently scoot it around to reshape the cookie to be a circle. Allow to cool on the cookie sheet for 5 minutes before transferring to a cookie rack to cool completely.

Once the cookies have cooled make the icing. In a medium bowl whisk together the powdered sugar, cinnamon, milk and vanilla extract. Add more milk, 1 tablespoon at a time, to reach desired consistency. Spread the icing on top. The icing will set after 10 minutes. Enjoy!