Combine the arrowroot flour, tapioca flour, coconut flour, and salt and mix well.

In a separate bowl combine the lard, coconut oil, honey, vanilla, and the egg. Add the flour mix and combine to form a dough, using your hands. Make sure that all lard or coconut oil bits are mixed by squeezing the dough through your hands.

Let it rest for 10 minutes.

Preheat oven to 350 degrees Fahrenheit.

Cut the dough in half and make 2 balls. Roll out one of the dough balls between 2 sheets of parchment paper to a thickness of ¹/8 inch. Cut out the cookies using one round 2.5 inch cookie cutter. Make a ball out of the leftover dough and repeat. Place cookies on a baking sheet. With a small cookie cutter cut out the middle of half of the cookies. You will have to make two batches so while the first baking sheet is in the oven you can cut out the rest of the cookies.

Bake the cookies for 8 - 10 minutes or until slightly golden.

Place on a cooling rack and let cool off.

In a small saucepan, gently warm up the jam so it will distribute easily onto the cookies. Add 1 tsp jam to each cookie without the hole in the middle and then add a cookie with a hole in the middle on top.

Place approximately 1 tsp powdered sugar in a small sieve and distribute the powdered sugar evenly onto the cookie. Enjoy!