Refrigerate dough for three hours.
Using a fine dusting of arrowroot starch, dust two sheets of parchment paper and the dough.
Place the dough between the two sheets of paper and roll out into ¼ inch thickness. Remove the top sheet and use cookie cutters for desired shapes. Remove excess dough from around the cookie, but leave cookie undisturbed on parchment paper.
Place parchment paper with cookies (after filling the sheet with cutouts) on a baking sheet.
Sprinkle with xylitol crystals or coconut sugar.
Bake for 12- 15 minutes or until edges are browned.
Cool for five minutes before serving.