Icing

1. In a stand mixer or food processor, combine palm shortening with tapioca starch, maple syrup, vanilla extract and pinch of sea salt. Whisk or pulse until combined. Add natural food colorings as desired.

Cookie Dough

1. Preheat oven to 350F.
2. In a large bowl combine cassava flour, tapioca starch, baking soda and salt.
3. In the bowl of a stand mixer or hand held mixer combine palm shortening, maple syrup and vanilla extract and beat until well combined.
4. Use a spatula to fold palm shortening mixture into flour mixture and then your hands to bring the dough together.
5. Place dough between two pieces of parchment paper and roll out to a rectangle 1/4-inch thick*
6. Refrigerate sheet of dough 5-7 minutes.
7. Cut out cookies from dough using cookie cutter of your choosing.
8. Transfer cookies on parchment paper to a large baking sheet. Bake in the middle rack of oven for 11-12 minutes until slightly golden.
9. Allow cookies to cool completely before touching them/removing from cookie sheet, or they will break apart.
10. Once completely cooled, ice and decorate as desired.