Cream butter and sugar until light and fluffy.

Add egg and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.

In a large bowl, mix together flours, starches, xanthan gum, baking powder, and salt.

Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.

Wrap dough in plastic film, chill for 1 hour.

Preheat oven to 350 F (180 C). Line 2 cookie sheets with parchment paper.

In a separate mixing bowl, mix pecans, brown sugar and spices. Add in heavy cream and vanilla, mix until well combined.

Roll cookie dough into balls that are about 1.5" in diameter, and place them on cookie sheets – leave about 2" between the cookies.

Gently use your thumb to press down in the middle of each cookie, making an indentation. Roll thumb slightly to stretch the indentation out a little.

Fill each indentation with about a teaspoon of pecan filling

Bake for 12-14 minutes, until lightly browned.

Allow to cool on sheets for 5 minutes or so, before gently transferring to baking rack or counter to finish cooling.