Instructions: Mix flour, cheese, butter and sugar together in bowl of a food processor until ingredients pull together and form a smooth dough. Lightly flour your hands and work surface. Use your hands to roll dough into a 3 inch-thick by 8 inch-long rope. Slice rope into 4 segments, each 2 inches long. Refrigerate in plastic wrap for 30-45 minutes so dough is easier to handle.

Remove one rope from refrigerator and roll it on a lightly floured board into a rectangle measuring about 4 inches by 16 inches and about 1/8 inch thick.

Preheat oven to 400 degrees. Every 1 1/4 inches along the centerline of the rectangle of dough, place 1/2- 3/4 teaspoon jam. Brush dough around jam with beaten egg. Fold one side of dough over jam, joining edges and pressing firmly around each spoon of jam to seal. Cut around each packet of jam with a wavy-edged half-moon pastry cutter or, using a wavy circular pastry cutter, cut a half-moon shape around each spoon jam.

Brush tops of each cookie with egg and sprinkle a generous amount of sugar on top. Bake in preheated oven for 10 minutes, or until edges become lightly browned.

For me, these are definitely better-tasting if eaten within 1-2 days. But Italians will keep them for up to a week by storing them in a tightly closed tin, and restoring their crispness by reheating them just before serving. To re-crisp, just place on an ungreased cookie sheet in a preheated 350-degree oven for 5-8 minutes. Serve warm.

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