• To the bowl of a stand mixer or a large mixing bowl, add palm shortening, honey, maple sugar, and egg and mix until smooth, light in color and creamy.
• Wash and zest a large lemon. This should yield enough zest for both the cookie recipe and the glaze. Then juice the lemon. Add 1 Tablespoon of juice to the cookie dough and mix in well.
• Add the almond flour, arrowroot, baking soda and salt and mix thoroughly.
• Refrigerate for about 30 minutes.
• Preheat oven to 350 degrees. Line three large baking sheets with parchment paper (or work in batches if needed) and scoop approximately 2 Tablespoons of dough for each cookie. I fit about 8 cookies per cookie sheet. Bake approximately 15 minutes or until just starting to look golden brown all over.
• Allow cookies to cool completely before drizzling with glaze.

To make glaze

• Combine all glaze ingredients in a bowl, mix well and drizzle over cookies. Allow to set before storing cookies in an airtight container. As with all paleo cookies, they will keep longer in the refrigerator, but you can keep these at room temperature for a couple days if you prefer.