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1
Cream first five ingredients until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. On a
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2
, roll dough between two sheets of waxed paper into a 12-in. square. Refrigerate 30 minutes.
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3
For filling, beat butter, brown sugar, corn syrup and vanilla. Add flour, cinnamon and salt; mix well. Remove top sheet of waxed paper; spread filling over dough to within 1/4-in. of edges. Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll. Wrap in plastic. Freeze until firm, about 30 minutes.
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4
Preheat oven to 375u00b0. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment paper-lined
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5
. Bake until edges are light brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
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6
For glaze, mix confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Spread or drizzle over cookies. Let stand at room temperature until set.
