WHERE CAN I BUY NUT FREE SUGAR COOKIES RECIPES

Steps:

• Preheat oven to 350 degrees F. Line 4 cookie sheets with parchment paper.
• Place the butter, Swerve and vanilla extract in a stand mixer until combined.
• Turn the mixer on low and add 1 egg at a time until incorporated. 
• In a large bowl, whisk together flours, beef gelatin, baking soda, baking powder and salt. 
• Add half the dry ingredients to wet in mixer and blend until well combined. Repeat with the remaining dry ingredients.
• Spread half the dough out between two pieces of parchment and roll out to 1/4 inch thickness. Cover the bowl with the rest of the dough and place in the fridge. Use cookie cutters to shape and place on two lined cookie sheets. Gather up the scraps, re-roll the dough, and cut out more shapes. You should have 24 cookies on two pans.  If you are concerned about spreading, please freeze the sheet pans for 15 minutes prior to baking or you could also place just 12 cookies at a time on a baking sheet pan and then bake.
• Place the two pans and bake cookies for 10 minutes or until slightly browned around the edges. Allow to cool completely before moving to a wire rack.
• While the first batch of cookies is in the oven, repeat this process with the remaining dough.
• Icing

Steps:

• Whisk flour, baking powder, and salt together in a bowl. Beat white sugar, 3/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer; beat in eggs, 1 at a time, until mixture is smooth. Mix butter mixture into flour mixture and form dough into a ball. Wrap ball with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll dough onto a lightly floured surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
• Bake in the preheated oven until edges begin to brown, about 10 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Slowly beat confectioners' sugar into cream cheese mixture until icing is smooth; spread onto cooled cookies.