In a medium bowl, whisk together brown rice flour, white rice flour, potato starch, tapioca flour, cornstarch and xanthan gum. Set aside.
Cream butter and powdered sugar in a large bowl with an electric mixer. Mix in egg, vanilla, almond extract and salt and beat until mixed well.
Gradually add in flour (1/2 cup at a time) and mix after each addition. Put dough in the refrigerator for an hour or so, or until the dough firms up.
Sprinkle your work surface and rolling pin with powdered sugar. Roll the dough out to a 1/4 inch thickness.
Using a pizza cutter, cut triangles into the dough (or use a triangle cookie cutter). Cut a few small rectangles for the tomatoes (about 2-3). Place triangles and rectangles on a greased cookie sheet and put back in the freezer for 10-15 minutes.
To make the bowl for the guacamole, press 3 tbsp of cookie dough into a muffin tin.
Then, bake triangles, rectangles and cookie cup in the oven at 375 degrees Fahrenheit for 8-10 minutes or until cooked all the way through. The cookies should not brown completely, but the edges can be slightly browned (that’s a good indication it’s done). Cool on a wire rack.