In a mixing bowl, add the vegan butter and sugar and whip until creamy.
Add pecan milk and vanilla extract to the mixture, and combine.
In a different bowl, mix the flour with salt, baking powder, and cornstarch.
Finally, combine both mixtures using a spatula until a ball of dough forms.
Transfer the dough to a sheet of parchment paper, and roll it out until it’s about 1/4 inch thick.
Preheat the oven to 350F.
Use a cookie cutter to form the cookies and transfer them to a baking sheet.
Bake for 10 minutes, or until very lightly colored. The cookies continue to firm up as they cool.
Let the cookies cool completely and decorate with powdered sugar.
