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"  Whether your kitchen turns into a bakery at this time of year or you&amp;#039;re a novice baker who&amp;#039;s going to be making cookies form storebought slice-and-bake dough, now&amp;#039;s the time to think about investing in some new cookie pans. The right pans can mean the difference between crisp yet, tender, perfectly browned goodies and doughy, tough, and/or burnt-on-the-bottom ones. Here at the Good Housekeeping Research Institute we use Wilton aluminum cookie sheets. As they&amp;#039;re light colored they never over bake cookies on the bottom and because they&amp;#039;re open on three sides they allow air to circulate evenly all around the baking dough so that you&amp;#039;re less likely to have to remove some cookies before the others. On one side they have a raised edge to facilitate putting the sheets in and taking them out of the oven and it&amp;#039;s easy to remove baked cookies from the flat sides. As they&amp;#039;re made of uncoated aluminum, they do require hand washing to maintain their shiny finish. We think it&amp;#039;s worth the trouble but you may prefer pans with a nonstick finish. In that case, look for ones that are light silver as opposed to dark, almost black in color.  Be sure to see our feature on Celebrity Chefs&amp;#039; Christmas Treats &amp;amp;amp; Traditions for great cookie recipes from Martha Stewart, Ina Garten, and Bobby Flay. Of course our test kitchen has developed lots of recipes for every kind of Christmas cookie imaginable.  For other tips on getting good results, see our slide show on how to bake perfect cookies. If you&amp;#039;re not up to baking your own, consider sending cookies from Cookies for Kids&amp;#039; Cancer...they&amp;#039;re delicious and 100% of the profits go to fund research for pediatric cancer. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/institute/a23031/the-secret-to-perfect-cookies/>