Shortbread Cookies with Pink Frosting (Paleo, AIP) (Edit recipe)

For the cookies

1. In a sheet of parchment paper, add the flours, the salt, baking soda and gelatin. Mix using a spatula to get an uniformly mixed mixture. Keep aside.
2. In a large mixing bowl, add the softened coconut oil (or palm shortening), the maple syrup and vanilla extract. Mix using a spatula to blend everything together (you can use an electric mixer or you can just use your hands)
3. Next add the dry flour mixture into the bowl and continue to mix until all the flour is blended together. use your hands to knead the dough until you get a completely wet dough. At this stage, if you want the cookies to be pink you can add the beet powder and knead again to mix the color well into the dough. Depending upon the color of your beet powder, you may need anywhere between 1 - 2 tsp of it.
4. Pre heat oven to 375 F. Line a baking tray with parchment sheet.
5. Roll the dough into logs (about 1 inch dia) and cut them into about ¼ inch rounds.
6. Place the cookies on the baking tray and bake at 375 F for about 10 minutes or until they are golden brown on the bottom. Take out of the oven and let cool for 15 minutes.

For the frosting

1. In a small mixing bowl, add all the ingredients and mix using an electric mixer till you get a creamy consistency. If your coconut milk is too watery, you may need to add a bit more palm shortening. Place the frosting in the refrigerator until you are ready to frost the cookies.