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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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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