Combine all ingredients (by hand is best, but mixer or food proscessor can be used). Dough will be stiff. Divide into 16 balls (about 2 1/2 inches in diameter and chill overnight.
Dough will be very hard, but because it is so rich, it will soften very quickly. Therefore, only work with one ball at a time and leave the rest in the refrigerator.
Flatten by pounding with end of rolling pin. Roll from center to edge on a board, dusted with powdered sugar. Turn over and roll other side until pastry is very thin. Cut dough pielike into 8 wedges.
Put filling (about 1 teaspoon) at widest edge, fold sides in and roll to center point. Place point side down on cookie sheet.
Bake at 350° F. for 20 to 25 minutes until lightly golden.
May be frozen but keep for a long time in a very cool place.
Dust with powdered sugar before serving.