In a large bowl, whisk together all-purpose flour, parmesan cheese, sun-dried tomatoes, oregano, basil, parsley, sea salt, garlic powder, crushed red pepper flakes, and ground black pepper.

In a separate mixing bowl, cream together softened unsalted butter, olive oil, and granulated sugar until light and fluffy.

Gradually add the dry mixture to the creamed butter and sugar, mixing on low speed until combined.

Turn the dough out onto a floured surface and shape into a disk about 1 inch thick. Divide into two equal halves and form each half into a log.

Roll each log into a triangular form, pinching the tops to create a pointed edge.

Wrap each triangular log in parchment paper and refrigerate for at least 1 hour.

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

Brush each log generously with the egg wash and roll one edge into grated parmesan cheese.

Slice each log into ½ inch thick triangular cookies, place on the baking sheet, and bake for 18-20 minutes.

Remove from oven and cool on the sheet for 5-10 minutes before transferring to a wire rack to cool completely.