In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugar, honey, salt, baking soda, and Princess Cake & Cookie Emulsion until well combined.
Gradually add the all-purpose flour and oat flour, mixing until a soft dough is formed. Divide dough into two rounds, wrap in plastic and refrigerate for at least an hour.
When ready to bake, preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats and set aside.
Remove dough from refrigerator and roll into ¼-inch thick sheets. Cut cookies using desired shapes and transfer to prepared baking sheets. If cutters are sticking to dough, you may dip them in a light coating of flour if necessary.
Bake cookies for 8-10 minutes until lightly browned on the bottoms and edges.
When set, transfer to a wire cooling rack to cool completely before decorating.
TO DECORATE:
In a microwave safe bowl, add 1 cup of candy melts and 1 tablespoon of paramount crystals (if using). Microwave in 30 second intervals, stirring in between and repeating until smooth.
Dip each cookie in candy melts, tap off excess and transfer to a sheet of parchment paper. Sprinkle immediately with nonpareils and allow to set until hardened.
Heat additional candy melts as necessary and repeat until all cookies are decorated.