Gluten-Free Cutter Cookies / Pie Crust (Gluten-Free)

Lisas Firehouse Chocolate Chip Cookies:
1 cup white rice flour
1 cup brown rice flour
2/3 cup tapioca flour
1/3 cup potato starch
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
¾ Cup Brown Sugar
1 Cup White Sugar
3 Eggs
1 ½ teaspoon Vanilla (if using Authentic Foods ½ teaspoon)
2 Cup Chocolate Chips
¾ Cup Butter
¾ Cup Shortening
Mix everything together bake at 350 for 10 to 12 min.
I revised my special cookie recipe that I use to make when I was in forestry, My friends cant even tell they are gluten-free cookies. Make extra because they go fast!

This recipe comes to us from Phil Walker.
Ingredients:
4 medium egg whites
225g/8 oz. caster sugar
1 teaspoon corn flour
Beat egg whites to soft peak, beat in caster sugar, a quarter at a time. Beating for a full minute after adding each quarter. Fold in corn flour. Place in spoonfuls, or pipe onto lined baking trays, allowing room for spreading.
Preheat oven to (gas 2) 300F/150C and when trays go in turn down immediately to (gas1) 250F/140C. Leave for 1 hour, then switch oven off, and leave to cool in oven, (about 1 hour 30 minutes) will keep for a few days in a tin.

2¼ cup rice flour
1 teaspoon cinnamon
2 teaspoons gluten-free baking soda
¾ cup gluten-free shortening
¼ teaspoon salt
1 cup brown sugar
½ teaspoon cloves
1 egg
1 teaspoon ginger
¼ cup molasses
Sift together dry ingredients except sugar. Cream shortening with brown sugar, add egg, and molasses. Add dry ingredients and mix. Chill dough in refrigerator for 30 minutes. Roll into small balls, dip the top in white sugar, and flatten with fork on greased cookie sheet. Bake at 375F about 8 to 10 minutes.

This recipe comes to us from Michelle Ackley. Ingredients:
½ cup salted butter, softened
¾ cup packed, brown sugar
½ cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla extract
2 eggs
1 package Andes Baking Chips (substitute a bag of the baking chip of your choice, and the recipe works out equally well)
1 and 1/3 cups white rice flour
1 and 1/3 cups tapioca flour
1 teaspoon Xanthan gum
Directions:
I use a stand mixer with the paddle attachment for this, however a hand held mixer could, of course be used. Starting at low speed and then moving up to the highest speed as ingredients are incorporated, cream together the butter, sugars, baking soda, baking powder, Xanthan gum, vanilla and eggs un...