Wheat-Gluten-Dairy Free Yummy Cookies

LilyBeth and I made these delicious cookies for daddy (Stan) yesterday. I have to say it is quite a challenge to create new recipes and change the way I have been cooking and baking for years. Since my husband has been off wheat, gluten, and dairy his health has improved immensely. I'm somewhat disappointed in most of the wheat/gluten free products you can purchase. Flavor and taste is of the importance in our house, so we just have to get to work and start creating flavorful, yummy recipes.

 We needed to give these cookies a name and Tristan and LilyBeth came up with "Jelly Flowers." I like it!

 I'd like to share this recipe with you.

 3/4 cup butter (if you're dairy sensitive use a dairy free substitutes like earth balance, smart balance or grape seed oil/olive oil).
1 cup organic cane sugar
2 eggs
 1 1/2 cups spelt flour
1 teaspoon creme tartar (or baking powder)
1 cup oatmeal (grind in a blender or coffee grinder)
3/4 cup ground almonds
1/2 teaspoon vanilla extract
Raspberry or strawberry jam
organic cane powder sugar

Cream butter substitute with sugar. Add eggs one at a time, beating well after each egg. Add vanilla extract. Combine flour, baking powder, and oats and add to the creamy mixture. Stir in ground almonds: mix well. Refrigerate for 2 hours or overnight. On a floured surface, roll out the dough to your desired thickness. Cut out with any cookie cutter you have. Repeat with remaining dough and cut out with the same cookie cutter, if you have a smaller cookie cutter, of any kind, you can use it to cut out the center of the already cut out cookies. Just make sure you cut out the same amount of top and bottom cookies.
Place on a slightly greased baking sheet. Bake at 400 for 8 to 10 minutes. Cool on wire rack. Spread a desired amount of jam onto the bottom cookies. With a small sifter, sift the powder sugar over the cookies with the center cut out. Place the the center cut out cookies over the jam filled bottom cookie, forming a sandwich. EAT :)