Preheat the oven t0 350 F and line a large baking sheet with parchment paper.

Sift together the arrowroot, coconut flour, gelatin, and baking soda. Set aside.

Combine the palm shortening, maple syrup, and vanilla extract and cream together until well combined. Add the combined palm shortening and maple syrup to the dry ingredients and mix well until a dough forms.

Using a cookie press (like this), set it up according to the manufacturer's instructions and fill it with the dough. Use a decorative plate of your choice (I used Christmas trees, wreaths, and snowflakes). Place the cookie press plate side down onto the baking sheet and press the lever on the cookie press. Hold it flat on the baking sheet, allowing the cookie to stick to the parchment paper. Pull the cookie press back and repeat. If the cookie dough gets stuck, use a spoon to pull it back carefully. Repeat for all the dough, changing the decorative plates as you go.

Transfer to the oven and bake for 12 minutes or until the cookies are lightly golden brown and cooked through. Carefully transfer to a baking sheet and allow to cool.

Make the optional icing by mixing the coconut oil, coconut butter (and matcha for green icing) and carefully dip the top of the cookies, one by one. Place on a plate and top with sprinkles if desired, and allow to set in the fridge until the icing is hardened.