A buttery sticky bun in a cookie! Nothing could be better. This is my gluten-free adaptation to a favorite recipe.
1/2 c. Unsalted butter, softened
1/4 c. Granulated sugar
1/4 c. Dark corn syrup
1 Egg Yolk
1/4 t. Vanilla extract - I use Spice Islands
1 1/2 c. T.G.I.G.F! Baking Mix
1/4 c. Powdered sugar
2 T. Unsalted butter
1 1/2 T. Dark corn syrup
1/4 c. Lightly toasted chopped pecans
1 Egg white, lightly beaten
Preheat oven to 375 degrees. In a large mixing bowl beat together butter and sugar until light and fluffy. Add the egg yolk and vanilla, blend well on medium speed. Slowly mix in T.G.I.G.F! until a dough forms. Shape the dough into a ball, cover and place in the refrigerator and chill for at least one hour. In a small saucepan on low bring the butter, powdered sugar and corn syrup to a boil, remove from heat, stir in the pecans. Refrigerate for 15 minutes. Remove dough from fridge and shape into balls, place on cookie sheet. Bake for 5 minutes in preheated oven. Remove from oven. Using the back of a spoon gently press to create a well in the center of each cookie, do not go all the way through. Brush with egg whites and place a small amount of filling into each well. Return to preheated oven and bake an additional 5-7 minutes until lightly browned around the edges.