Yield: Yields about thirty-six 2-1/2-inch cookies.
For a very distinct marbled pattern, handle this dough as little as possible.
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I make these cookies every year around Christmastime. They are a favorite and delicious! If I don't, my husband begs for them and declares that Christmas isn't complete without them. They are fun to make, easy recipe instructions, and definitely better than making the vanilla and chocolate separate like most marbled cookie recipes call you to do!
These were good. I was trying to recreate a childhood favorite, that were originally sold at a now closed bakery in Swissvale, PA. But alas, it did not bring back memories. But they are worth making nonetheless. I made them straight away, without freezing. They are buttery, sweet, soft, and chocolaty. The dough was pretty dang tasty too. I'm not really a sweets person, but I like these.
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