For the Cookies

1. Preheat oven to 325 degrees. Line a light colored baking sheet with parchment paper.
2. In a medium mixing bowl, whisk together the dry ingredients. Add wet ingredients to the bowl and use a hand mixer to combine into a cookie dough.
3. Place cooking dough on the parchment paper and use the paper to assist you in rolling a log that is about 6 inches long so you will be able to form 12,  ½-inch thick cookies. Place the cookie dough wrapped in the parchment paper in the freezer for 15 minutes while you make the frosting.
4. Remove cookie dough from freezer and slice into ½-inch thick slices. Place flat on parchment lined baking sheet and use your hands to round them into circles.
5. Bake in preheated oven for 8 minutes until the edges just start to turn a light golden brown. Keep an eye on them since oven temperatures and hot spots vary.
6. Let cool completely before frosting using the frosting recipe below.

For the Frosting

1. In a medium bowl, beat together the shortening, coconut butter, honey and coconut oil until smooth.
2. Stir in arrowroot and salt with a spoon or rubber spatula. This frosting will harden if refrigerated since it contains coconut oil. Frost cooled cookies with room temperature frosting.