• In a bowl, mix all of the dry ingredients together and set aside.
• Using a stand mixer, cream together the honey and palm shortening until smooth.
• Add in the egg and vanilla and mix together on low speed.
• Next, add in the dry ingredients and mix. At this point, the dough will be a little wet and sticky. Add in the extra 1/4 cup of arrowroot flour and beat until a dough starts to form.
• With a spatula, scrape down the sides of the mixing bowl and form into a ball with your hands. Wrap in plastic wrap and chill the dough for an hour in the fridge, or 30 minutes in the freezer. 
• Once dough is chilled, preheat oven to 350 degrees and line a cookie sheet with parchment paper and set aside.
• On a separate sheet of parchment paper, sprinkle a few more tablespoons of arrowroot flour. Lay the cookie dough onto the parchment paper and cover with another piece of parchment paper. Carefully roll out the dough to 1/4 inch thick and cut out cookies with cookies cutters. Use extra tapioca flour as needed if dough is sticky. Make sure to place your cookie cutters in the arrowroot flour before cutting out to prevent sticking.
• Place cookies on the baking sheet and cook for 7 minutes. All ovens cook differently, so keep an eye on them starting at 6 or 7 minutes to make sure they do not burn.  You may need to go a minute or two longer, but watch carefully.
• Cool completely and have fun decorating!

For the icing:

• Combine the palm shortening, honey and vanilla together with a mini spatula until smooth.
• Next, add in the arrowroot one tablespoon at a time until all lumps disappear and is completely smooth.
• You can add a natural food coloring to the icing if desired and decorate with

  dye-free sprinkles if you wish.
• ***Although not Paleo, if you want the traditional powdered sugar icing, it is definitely worth getting organic. Organic powdered sugar is cornstarch free, used with tapioca starch.