Iced Almond Flour Sugar Cookies

Heat the oven to 350°F and line a baking sheet. 2. Stir the almond meal and ¼ cup arrowroot together, then add the melted coconut oil, maple syrup, vanilla, almond extract, baking soda and salt to make a sticky dough. 3. Press tablespoons of dough flat with damp fingers, or chill the dough 30 minutes and roll it ¼ inch thick between parchment to cut shapes, dusting with arrowroot. 4. Bake 12 to 14 minutes, until the edges feel dry. They firm up as they cool, so let them cool completely on the pan. 5. For the frosting, mash the shortening, solid coconut oil, 2 tbsp arrowroot, honey and extract together and spread or pipe onto the cookies.