In a large bowl cream the shortening and honey using a hand mixer. In a small bowl combine the dry ingredients the set aside. Next add the flour mixture and stir to combine. The dough should start to form a ball.
Once everything is combined, form a ball with the dough and flatten it slightly.
Next wrap the dough in plastic wrap and place it in the refrigerator for thirty minutes to an hour.
Preheat oven to 350 degrees. Use 1 tablespoon of palm shortening per pan to grease the baking sheet and then set aside.
Roll dough on tapioca starch sprinkled solid surface to 1/4”.
Cut into shapes and place on the baking sheet. Place the baking sheet into the oven for 8-10 minutes.
Once finished cooking, remove from the oven and let cool on the baking sheet before touching. These cookies have a tendency to break if you attempt to move them before they have cooled.
To frost the cookies, drizzle the coconut butter over the cookies with a spoon.
If you are using the gold, place all of the frosted cookies in the fridge to harden the coconut butter. Once the coconut butter is hard, remove them from the fridge and using a brush to wet the frosting slightly with water. It just needs to be wet enough to give the gold something to adhere to.
To add the gold, you will need a brush or two to pick up the gold sheet and help set it on the cookie. Carefully tap the gold down with the brush to set it in place. Once the gold is set, you’re ready to serve.