• Preheat oven to 350 degrees F. Line 4 cookie sheet pans with parchment paper.
• Place the butter, Swerve and vanilla extract in the mixing bowl of a stand mixer until combined.
• Turn the mixer on low speed 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 ¼ 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

• Separate the Confectioner sweetener by placing ¼ cup each into 3 different bowls. Add 1 tablespoon of water to each bowl and mix until smooth. Add food coloring to desired color. You can then dip the top of each cookie into the icing and let excess drip off, then place back onto baking sheet. Add decorations if desired. Let them set before storing.
• Store in an airtight container. You can also store and freeze these.