1 C vegan butter, at room temperature ( I used soy-free earth balance)
1/2 C sugar
1.5 t vanilla extract
1/4 t salt
2 C all purpose flour
1 t ground cinnamon
1 C chopped pecans
Mix together the butter and sugar until smooth. Add vanilla, flour, salt, and cinnamon. Mix until combined. Add pecans.
Using plastic wrap, roll the dough into a log and wrap the plastic wrap around it. Refrigerate for 30-45 mins. or, for expedited progress, freeze for 15 minutes.
Pre-heat the oven 350.
Cut cookies from the log and place on parchment on a sheet pan. Bake for 15-20 minutes, check the bottom of the cookie. When it looks light/medium brown take them out!