Ingredients
1 cup unsalted butter, softened3/4 cup confectioners’ sugar1/3 cup sugar1-1/2 teaspoons grated orange zest1/2 teaspoon salt1 large egg, room temperature1 teaspoon vanilla extract2-1/4 cups all-purpose flourFILLING:5 tablespoons unsalted butter, softened1/4 cup packed brown sugar1-1/2 teaspoons light corn syrup1/2 teaspoon vanilla extract2 tablespoons all-purpose flour1 tablespoon ground cinnamon1/2 teaspoon saltGLAZE:1 cup confectioners’ sugar1/4 cup light corn syrup2 teaspoons vanilla extract1 to 2 teaspoons water
Preparation
Cream first 5 ingredients until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour. On a baking sheet, roll dough between 2 sheets of waxed paper into a 12-in. square. Refrigerate 30 minutes.
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. Cover and freeze until firm, about 30 minutes.
Preheat oven to 375°. Uncover and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until edges are lightly browned, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
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.
