Well I've done less baking than usual this holiday season because we have a new baby in the house, but I have done some.
And I'm just floored by the effectiveness of two products.
One is the DoBoard (you can get it at Cooking.com). It's a squre board you can adjust the border to to automatically create an even-sized well. Then roll the rolling pin across while it's resting on the border, and you have evenly-rolled-out dough. How easy can it be! It's very easy to get perfectly even-thickness cookies with this product. My only critique is that I wish it were larger. See link below.
Also, using the Gold standard loaf pans (also 80 bux or so) has made me a better loaf-cake and bread baker. There really isn't a comparison. My fruitcake baked more evenly. My white bread has a crisper crust. My wholewheat bread is moister but still fully baked.
I wish it didn't come down to equipment so much. Now that I'm converted, I'm going to save my pennies and buy everything in the Gold Standard line. I just wish it were cheaper!