In 1-quart saucepan, mix filling ingredients; heat to boiling over medium heat. Cover; simmer 10 minutes. Place mixture in food processor bowl with metal blade or blender; process until pureed. Refrigerate 1 hour or until thoroughly chilled.
Meanwhile, in large bowl, beat brown sugar, butter and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in remaining cookie ingredients until well blended. Cover with plastic wrap; refrigerate 1 hour for easier handling.
On floured pastry cloth, roll dough into 16x10-inch rectangle. Spoon and spread cooled filling evenly over dough to within 1/2 inch of edges. Starting with 16-inch side, roll up dough. Cut in half crosswise to form two 8-inch rolls. Wrap each roll in plastic wrap or waxed paper; freeze 2 hours or until firm.
Heat oven to 375°F. Generously spray cookie sheets with cooking spray. With sharp knife, cut each roll of dough into 16 slices, each about 1/2 inch thick. Place slices 2 inches apart on cookie sheets.
Bake 9 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheets to cooling rack.