Add the butter, sugar, and vanilla to a large bowl. Use a stand or handheld electric mixer and beat over medium-high speed until smooth and fluffy, 2 to 3 minutes. Scrape down the sides as needed with a spatula.
Add the flour, pecans, and cinnamon to the bowl and mix with a spatula to combine, switching from a spoon to your hands to really work the dough together if necessary.
Cover the dough and let chill in the refrigerator for at least 30 minutes. In the meantime, preheat the oven to 325F and line two baking sheets with parchment paper. If it’s a ceramic or stoneware sheet, you don’t need to line it.
Use a cookie scoop or your hands to divide the dough into 1 tablespoon sized balls. Place the balls about 2 inches apart on the baking sheets.
Bake in the middle rack of the oven for 12 to 14 minutes, until the bottom edges of the cookies are golden. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to let cool completely. Store cookies in an airtight container at room temperature for up to 5 days.
https://frommybowl.com/vegan-pecan-sandies/#tasty-recipes-13720-jump-target