Add the palm shortening and coconut sugar to a mixing bowl and beat with a hand mixer until combined.
Next, add the eggs and vanilla and beat until light and fluffy.
Add the baking powder, cream of tartar, salt, nutmeg, almond flour, brown rice flour, arrowroot flour, & buckwheat flour to the wet ingredients and stir until incorporated.
Place the cookie dough in the refrigerator for 10-20 minutes. Meanwhile, heat the oven to 350 degrees.
Remove the dough from the refrigerator and use a rolling pin to roll the dough out to desired thickness. Use cookie cutters to cut the cookie dough into desired shapes.
Place the cookies on a cookie sheet. Once the cookie sheet is full, place the sheet into the oven.
Allow the cookies to bake for 8-9 minutes.
Remove the cookies from the oven and allow them to cool for 5 minutes before removing them to a cooling rack.
Repeat the process until all of the cookies are baked.
In a bowl, combine the almond extract, frosting, and optional food coloring.
Once the cookies are cool, frost the cookies.
