Gluten-free dough can be soft and very delicate, which can make transferring cutouts from work surface to baking sheet challenging. Rolling the dough out between parchment and placing it in the freezer before cutting the cookies makes for the easiest and best results. They freeze beautifully once baked, and can be stored in plastic bags in the freezer for up to two months. If you don't want to use fresh egg whites for food safety reasons, you can substitute a pasteurized powdered product by mixing 2 tsp. powdered egg whites with 2 tbsp. warm water. This recipe comes from Judy Haubert.