The name of these Swiss sandwich cookies means “bad boys,” or “little rascals.” Reader Lanis Monfried isn’t sure why these delicious bites have been tarred with a less-than-kind name, but despite their bad reputation they are a vital part of her holiday cookie tray. Makes 4½ to 5 dozen cookies. 


3 cups all-purpose flour
1 cup confectioners’ sugar
¾ teaspoon salt
2½ sticks (10 ounces) softened butter
1 teaspoon vanilla
1 egg white
Granulated sugar, for sprinkling
½ cup seedless raspberry jam

Sift flour, sugar, and salt together. With an electric mixer or stand mixer, beat butter until light and creamy. Then beat in vanilla. On low speed, add flour mixture, beating just until combined, scraping down sides of bowl as needed. 

Form dough into a disk, place in a plastic bag, and refrigerate for at least an hour. 

Preheat oven to 325℉. Roll dough out to ⅛-inch thickness and cut out 1½-inch rounds. Place on a baking sheet lined with parchment paper. (Cookies will not spread, can be placed less than an inch apart). 

With a fork, whisk an egg white and 1 teaspoon cold water until foamy. With a small pastry brush, lightly brush tops of cookies with egg white, then sprinkle with granulated sugar.

Bake until light golden, about 12 minutes. Transfer cookies to a rack to cool.

Fill the cookies after they have cooled. Put the jam into a small saucepan and place over low heat, stirring until jam is melted. Place about ¼ teaspoon jam on the flat side of a cookie and sandwich with another cookie. Repeat until all the cookies are filled. 

Store in an airtight container at room temperature.

Lanis Monfried

Check out all the other recipes in The Edible Pioneer Valley Cookie Collection!