The flour is ground into crumbs with the butter, sugar, salt and vanilla. Add the egg yolk and the lemon juice and rapidly mix a smooth dough, which is screwed into foil and placed in the refrigerator for 30 minutes. Then made into pellets (diameter 2.5 cm), which are arranged on a tray, covered with backing paper, and in the middle of them is made shallow wide groove. Bake for 15 minutes in a preheated 180 C oven. Remove and leave to cool. Prepare caramel as the sugar is put in a small saucepan and heat until a light brown caramel. Add the cream, honey and cinnamon. The mixture was boiled and boiled for about 5 minutes, while stirring continuously. liquid caramel glaze is transferred to a small pot and carefully pour in the recesses of the cookies. Allow to dry completely.