These vegan butter pecan cookies are filled with raspberry jam and vegan cajeta. These buttery cookies melt in your mouth and take just 15 minutes to bake.
Mix the butter and sugar with a mixer until everything is completely integrated. Add the vanilla and continue mixing.
Add the ground pecans, flour, and salt. Mix until a smooth dough forms.
Roll the dough about 1/4-inch thickness on parchment paper or a silicone mat with a well-floured rolling pin. Carefully transfer the parchement paper or silicone mat to a baking sheet and chill for 30 min to 3 hours.
Cut the cookies with a cookie cutter and re-roll your scraps.
Bake for 15 minutes and let them cool completely before making the sandwiches or dusting with powdered sugar.
Notes
How to store the butter pecan cookies. The best way to store these and any other cookie is in an airtight container lined with parchment paper.
Do I have to use room-temperature butter? Yes, but watch out when working with vegan butter; it melts really fast.
I don't have cookie cutters. What can I use? Cut squares with a ruler and knife. This is actually easier because there will be no scraps.