Walking into the kitchen of Chompies' Scottsdale restaurant felt a bit like walking back in time.
Nearly every part of the operation is still done by hand and by people.
As soon as I walked through the kitchen doors, one employee was scooping dough into a bag and piping what would become butter cookies onto wax paper-lined trays.
A few feet away, another employee was whisking chocolate in a commercial-grade mixer while on the other side of the kitchen, another employee was dipping cookies into chocolate and sprinkles.
Watch the video in the player above to see how butter cookies are made.
As you walk from one side to the other, you have to meander through stacks and stacks of cookies -- butter cookies, Black and Whites, sugar -- just waiting to be put out on display.
"It's just like we did 40 years ago," said Mark Borenstein, one of the managing partners. "Everything is handmade."
He remembers growing up in New York where you would find a lot of ethnic bakeries down the street. When the family relocated to Arizona, they brought the recipes and the business with them.
One location turned to two. Then three. Now they have five restaurants in Chandler, Glendale, Phoenix, Scottsdale and Tempe.
They've been featured on Travel Channel's Man vs. Food and Food Network's Ginormous Food.
They also serve baked bread, bagels and cupcakes, but it's the butter cookies that have become a local staple (along with the Black and White cookies).
Mark estimates the business sells between 15,000 and 20,000 pounds of butter cookies each year. They have yellow, chocolate and gluten-free varieties.
A mixture of butter, sugar, flour, eggs and heavy cream, Mark said butter cookies take between 12 and 14 minutes to cook.
Depending on the holiday, the color of sprinkles may change. Blue and white for Hanukkah. Red and green for Christmas. Orange and black for Halloween.
They are sold by the pound -- $4.99 for 1/4 pound.
