Spread two halves of each crust with apricot or raspberry preserves.
Sprinkle the sugar mixture over each half of the dough.
Roll the dough starting at the rounded edge to the straight edge of form a long cookie. Press gently.
Cut each roll into 1 inch pieces and arrange on parchment paper lined cookie sheet.
Bake at 350 degrees for 15-17 minutes, or until lightly browned. The filling will spread out when baking. Let them cool completely on the parchment paper. Remove each cookie and break off the extra (crystalized filling) that melted.