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1 Cream margarine and sugar in the bowl of a stand mixer until light and fluffy (mixing by hand is fine too, that is what my grandmother did, but it does take longer) add eggs and vanilla and continue to mix until well blended.
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2 In a separate bowl, mix flour, baking powder and salt. Add flour to the mixture and mix gently until it comes together as dough.
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3 Preheat oven to 375 degrees. Divide dough into 2. On a liberally floured surface, roll first half of dough to a 1/8-inch thickness. With a 3-inch round cutter or a glass, cut out as many circles as possible, and place on a parchment lined baking pan. When the dough is difficult I like to use a metal spatula to move my dough circles to the pan.
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4 Spoon a teaspoon of nutella into the center of each circle. Fold over the left side towards the center and then fold the right side in overlapping the left. Fold the bottom up forming a triangle, leaving the jelly center exposed.
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5 Place in the center of the oven and bake until golden brown, about 12 minutes. Allow to cool a couple of minutes before removing them to a wire rack.
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Cookies can be frozen and will keep nicely in an airtight container for about 3 days.
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Variation: You can substitute 1 teaspoon lemon juice for the vanilla to make a crispier cookie.
