The dough felt a bit on the greasy side, but it was quick to scoop out of the container and pop them onto a baking sheet lined with parchment paper. I baked them in the oven for 12 minutes at 350F and they came out soft in the centre and slightly crispy on the edges. My son didn't wait for them to cool completely before devouring one. It tastes ok to me (which means it's sufficiently sweet enough for my sweet tooth and the rice four taste isn't too strong) but because they're so quick and easy to make, I would probably buy them again if I get a cookie craving and didn't feel like making cookies from scratch. I'll give the pie crust a try next week and maybe use it for little tarts or something.
November 24, 2014: Follow up about the pie/pastry dough. I used the Pillsbury GF Pie/Pastry dough to make 3 5-inch chicken pot pies. It was easy to roll out but did fall apart a little when I tried to transfer them into the pie pans. I cooked the filling on the stove top (cream of mushroom soup, with celery, onions, mushrooms, broccoli, peas and chicken), baked the shell of the pie crust at 400F for about 10-12 minutes, added the filling and covered the pies with dough, then baked for another 15 minutes. It tasted ok (or as my husband likes to say "interesting" - turned out better than he expected - so it was edible), but it did leave an undesirable after-taste in my mouth. I think we probably won't be using this dough again any time soon. Sorry I didn't take any pictures. I was running behind schedule, started making dinner late... and the kids needed to eat.
