Name: Nutella Hamantaschen
Cook time: 10800 s
Total time: 10800 s
Yield: 20-25 cookies
Ingredients: 300 gr pastry flour; 200 gr super cold butter cut to cubes; 100 gr powdered sugar; 60 ml milk; 5 gr salt; 5 gr baking powder; tsp of vanilla extract; Nutella

BenGingi

Hamantaschen Cookies are ready the best most mouthwatering cookies of all time, but now add Nutella? The combination is addicting. I love to make these cookies super tiny, so I use a small glass to make sure that they are perfectly bite sized and so I can indulge in the full 25 cookies. Gingis, please note that almost everyone over cookies these cuties - and the secret is to take them out of the over JUST as they begin to change color - don't want for them to full turn! 

Nutella Hamantaschen 

Cut the butter to cubes and place in the freezer 10 min before start making the dough.

In a food processor blend flour, powdered sugar, salt and baking powder.

Add the vanilla extract and the butter. Blend to crumbs (around 10 sec).

Add the milk. Blend until dough is getting together. Don’t work it too much, it will result in hard hamantash.

Wrap and place in the fridge for at least 3 hours. Better overnight.

The following day, open the dough with a rolling pin (or a bottle of wine) on a floured surface.

Cut the dough with a glass. I used small one because I prefer to eat more hamantashes hahah. Combine the leftover dough, place in the fridge for 15 min and repeat.

Place the cut dough on a baking sheet and place in the freezer for 10 min.

Take out of the freezer. Using two spoons- put the Nutella on the dough and shape to hamantash.

Preheat the oven to 180C or 356F. In the meantime, place the hamantash in the freezer.

Bake for 12 min or until the edges start to change colour. Remember- the hamantash is not brown!

Take out of the oven, cool down for 10 min.

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