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1
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add egg and vanilla, and mix on medium speed for about 1 minute to incorporate.
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2
In a separate smaller bowl, combine lemon zest, baking powder, salt, and 2 cups flour. Mix, then add to wet ingredients and mix on low speed just until dough comes together. Add up to - more cup flour if dough is too sticky; I usually add 1/2 cup extra, the use some of the other half cup to roll out dough.
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3
Gather dough into a ball, wrap in plastic, and refrigerate 45 minutes. Remove from plastic and transfer to floured surface, the roll to 1/8 inch thick.
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4
Using a 2-inch cookie cutter, cut as many cookies as you can. Feel free to reroll scraps.
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5
Set up your station: a little bowl of water on hand, jar of nutella fit with a spoon, and a tray coated with parchment. Drop a teaspoon of nutella onto the center of each cookie, dip your finger in water and coat the outer rim on each cookie, and fold sides into a triangle.
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6
Preheat oven to 375. Pile cookies onto cookie sheet 1 inch apart. Bake 10-15 minutes, until just starting to turn golden. Transfer to a rack to cool completely.
