Preheat oven to 350. Line a baking sheet with parchment.
Stir together all ingredients in a mixing bowl and mix well to remove any lumps.
*update* Lakanto's maple syrup formula may have changed to be slightly less sweet. Taste and adjust dough as needed. You may add a pinch of pure monkfruit or stevia extract, or monkfruit or stevia drops. Adding monkfruit granules may make the cookies crunchy, but it should work.
Let the dough rest/absorb for a minute. If it's too dry, add a drizzle of oil. If it's too wet, add a sprinkle of almond flour.
Roll dough between 2 pieces of parchment.
Cut dough using 1.5"- 2" cookie cutters (I used a champagne glass for the circles) Wipe cutters clean in between use if dough sticks.
Transfer to baking sheet. Bake for 6-8 minutes until lightly golden.
Allow to cool completely before frosting. Handle cookies with care.
To make the frosting:
Add palm shortening to a stand mixer with the paddle attachment. Mix for about 10 seconds to warm/soften.
Add remaining ingredients and beat until fully mixed and desired color is achieved. (Color will continue to develop/deepen for about 30 minute after mixing)
Transfer to a gallon size baggie or pastry bag with a 1M piping tip.
Add a swirl to each cookie and decorate with coconut "snow" or natural "sugar" sprinkles (see post above for how to make). Enjoy!
Notes
To store: May be stored at room temp in a glass container for up to 4 days. Freeze (without frosting) in an airtight container for 1-2 months).Frosting can be made ahead and refrigerated until ready to use (bring back to room temp before piping). Frosting stays fresh in a piping bag for about 2 weeks.*To make homemade powdered monkfruit: blend granules in a small blender for 10-20 seconds. Measure AFTER blending.If using lakanto brand powdered monkfruit, reduce amount by half. Add tapioca starch for texture, if needed.