I have a KAF sheet pan with the silicon mat. I struggle with too brown edges. Should silicon act like the parchment? My goals in using the silicon are economy and being green. Yes, Kim, silicone acts like parchment - but it slows down the baking even more than parchment. Too brown edges would point to the recipe rather than the pan. Butter cookies tend to brown more quickly than those made with shortening; also, those that spread so that their edges are naturally thinner (which can be another attribute of butter cookies, spreading). Hope this helps - PJH

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