I swore blind baking was cheating until my oven broke mid wedding order

Three weeks back I had 120 sugar cookies due for a Saturday wedding in Boise and my bottom element died on the Thursday. My friend Dana talked me into blind baking the shells with dried beans and a piece of parchment, and I rolled my eyes the whole time. Turned out the cookies held their shape way better and the royal icing didn't sink into soft dough like it always does. So now I'm a believer, but do you all use beans or those ceramic weights, and does it actually matter which?

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