Starting with the cookie dough, cream together the butter and sugar with a mixer.

Add the egg yolk and vanilla extract and mix.

Blend in the flour, xanthan gum (if using), and salt and mix until incorporated.

Shape into a ball and wrap in plastic wrap. Place in the refrigerator while you prepare the filling.

In a small bowl, whisk together the egg white and water. Set aside.

In a separate small bowl, mix the ground cinnamon and sugar. Set aside.

Take the dough out of the refrigerator and place on parchment paper. Cover the dough with another piece of parchment paper. So we have one on top and one on bottom.

With a rolling pin, roll the dough out into a 9x12 inch square. Remove the top layer of parchment paper.

Brush the egg wash onto the dough.

Then, liberally sprinkle the cinnamon sugar over the dough.

Now, carefully roll the dough into a log. I used the parchment paper as a guide (as if you are rolling sushi) to make the log because the dough is a little sticky. After shaping into a nice log, wrap in parchment paper and place in the freezer for 30 minutes.

Preheat oven at 350F while cookies are in the freezer.

Cut into 1/2-inch slices. You should get about 24 circles.

Place on a cookie sheet lined with parchment paper.

Bake for 15-17 minutes at 350F.

For the icing, mix together confectioners' sugar, milk, vanilla, almond extract and cinnamon.

Add more milk or confectioners' sugar to get to your desired consistency.

Drizzle icing over the cookies and let set before serving.